Chestnut Free Watercress Lemon Sauce
Bright, peppery, and vibrantly green, this blended sauce is the kind of thing that makes a simple piece of grilled fish or roasted vegetables feel genuinely special. Fresh watercress does the heavy lifting here, bringing a bold, slightly bitter edge that gets balanced out beautifully by lemon juice, lemon zest, and a touch of garlic. Streaming in the olive oil while the blender runs creates a silky, emulsified texture that clings to whatever you pour it over. The whole thing comes together in just a few minutes with nothing more than a blender and a handful of clean, whole ingredients — no nuts, no fillers, no surprises. For anyone navigating tree nut concerns, sauces and condiments can be a minefield of unexpected additions, but every ingredient here is straightforward and easy to verify. A pinch of flat-leaf parsley is optional but adds a little extra herbal depth if you have it on hand. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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