Cashew Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blender sauce that comes together in just a few minutes with nothing more than a handful of clean, whole ingredients. The olive oil gets streamed in while the blender runs, creating a beautifully emulsified, silky-smooth purée that clings to whatever you drizzle it over. Garlic and lemon zest give it real depth, while the optional parsley nudges the color into an almost electric green. Because every ingredient here is straightforward and plant-based, there's zero guesswork about hidden nuts or shared-facility cross-contact — you can see exactly what's going into the blender. It's endlessly versatile: spoon it over grilled fish, roasted vegetables, grain bowls, or use it as a punchy dipping sauce for crusty bread. The consistency is easy to adjust with a splash of extra water, so you can take it from a thick spread to a pourable dressing depending on what you're serving. This is the kind of sauce that makes simple weeknight food feel genuinely impressive.
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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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