Capsaicin Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a silky blended sauce that comes together in just a few minutes with nothing more than a blender. The olive oil gets streamed in at the end to create a beautifully emulsified, vibrant green purée that looks as impressive as it tastes. For anyone avoiding capsaicin, finding a bold, zesty condiment that delivers real heat-free punch can feel like a challenge — this one solves that problem effortlessly. Watercress brings its own natural bite, lemon adds brightness, and a small clove of garlic rounds everything out without a single chili in sight. A touch of parsley is optional but adds an extra layer of fresh herbal flavor if you have it on hand. Drizzle it over grilled fish, roasted vegetables, or grain bowls, or use it as a dipping sauce — the consistency is easy to adjust with a splash of water until it's exactly what you need.
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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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