Dairy Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant green sauce that comes together in a blender in under a minute. The base is entirely plant-powered — fresh greens, good olive oil, garlic, and citrus — so there's nothing to swap out or second-guess when you're cooking without dairy. Streaming the olive oil in while the blender runs is the small trick that transforms these simple ingredients into a silky, emulsified sauce that clings beautifully to whatever you're serving it with. A little parsley stirred in deepens the herby flavor without stealing the show from that punchy watercress. It's the kind of sauce that makes grilled fish, roasted vegetables, or a simple grain bowl feel genuinely restaurant-worthy. Keep a jar in the fridge and you'll find yourself reaching for it all week.
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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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