Hazelnut Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blender sauce that comes together in just a few minutes. The watercress gives it a bold, slightly bitter edge that pairs beautifully with the citrus, while a small clove of garlic and a drizzle of extra virgin olive oil round everything out into something genuinely craveable. Streaming the olive oil in at the end is the secret to getting that silky, emulsified texture — it coats pasta, grilled fish, roasted vegetables, or even a simple grain bowl like a dream. Because every ingredient here is whole and straightforward, there's no guesswork about hidden nut-based additives or flavored oils that can sneak into store-bought sauces. The optional parsley adds a little extra herbal depth if you have it on hand, but the sauce is absolutely stunning without it. This is the kind of recipe that makes you feel like a chef with almost zero effort — just blend, taste, adjust, and pour.
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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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