Cinnamon Free Watercress Lemon Sauce
Bright, peppery watercress meets bold lemon in this vibrant blender sauce that comes together in just a few minutes. The fresh greens are puréed with garlic, lemon juice, zest, and a steady stream of olive oil until the whole thing turns into a silky, emulsified pour that's as beautiful as it is punchy. It works beautifully drizzled over grilled fish, roasted vegetables, grain bowls, or anywhere you'd reach for a herbaceous finishing sauce. Because the ingredient list is so clean and straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought condiment. The optional parsley adds a little extra herbal depth, but even without it, the watercress carries plenty of character on its own. A quick taste and adjust at the end means you can dial the salt and brightness exactly to your liking before it hits the table.
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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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