Barley Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant green sauce that comes together in minutes with nothing more than a blender. The fresh garlic and lemon zest give it a real backbone, while streaming in the olive oil at the end creates a silky, emulsified texture that clings beautifully to whatever you drizzle it over. It works as a finishing sauce for grilled fish or chicken, a punchy drizzle over roasted vegetables, or even a bold alternative to your usual salad dressing. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden cereal derivatives sneaking into your meal. Optional flat-leaf parsley adds a gentle herbal note if you want to round out the flavor, but the watercress alone is already doing serious work. Adjust the salt and lemon to your taste at the end — this sauce is wonderfully forgiving and easy to make your own.
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Learn more →Ingredients
4 servings
- 2 cups fresh watercress, thick stems removed
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ¼ cup extra virgin olive oil
- 2 tbsp water
- 1 small clove garlic, roughly chopped
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp freshly ground black pepper
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the watercress, lemon juice, lemon zest, garlic, water, salt, and black pepper in a blender or food processor. Add the parsley, if using.
- 2
Blend on high speed for 30 seconds, until the greens are fully broken down and the mixture is a uniform, bright green purée.
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