Celery Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blended sauce that comes together in just a few minutes with nothing more than a blender. The watercress gives it a bold, slightly bitter edge that the lemon juice and zest balance out beautifully, while a slow stream of olive oil pulls everything into a silky, emulsified pour. Garlic adds just enough depth without overpowering the fresh green flavor, and the optional parsley nudges it toward something that feels genuinely herbaceous and alive. This is the kind of sauce that makes grilled fish, roasted vegetables, or a simple grain bowl feel like a restaurant plate. Because every ingredient is whole and unprocessed, there are no hidden additives or mystery fillers to worry about — just clean, real food blended together. You can thin it out with an extra splash of water to drizzle, or keep it thick enough to spoon generously over whatever you're serving.
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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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