Brazil Nut Free Watercress Lemon Sauce
This vibrant green sauce is peppery, bright, and just a little garlicky — the kind of thing that makes you want to drizzle it on absolutely everything. Fresh watercress gets blended with lemon juice, lemon zest, garlic, and a slow stream of olive oil until the whole thing comes together into a silky, emulsified pour. The technique is simple: everything goes into a blender, and a steady hand with the olive oil is all it takes to get that glossy, restaurant-worthy finish. Optional flat-leaf parsley deepens the herbal note without overpowering the natural bite of the watercress. It's the kind of sauce that works beautifully over grilled fish, roasted vegetables, grain bowls, or even as a punchy salad dressing. Every ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden additives sneaking in. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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