Lactose Free Watercress Lemon Sauce
Bright, peppery watercress meets sharp lemon in this vibrant blender sauce that comes together in just a few minutes. The peppery bite of fresh watercress is balanced beautifully by the citrus punch of both lemon juice and zest, while a small clove of garlic adds just enough depth to keep things interesting. Streaming in extra virgin olive oil while the blender runs creates a silky, emulsified texture that clings perfectly to grilled fish, roasted vegetables, or a simple grain bowl. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — this is just clean, bold flavor from the start. The optional parsley nudges the color into an even more stunning emerald green and adds a gentle herbal note if you want it. It's the kind of versatile, restaurant-worthy sauce that makes a weeknight plate feel genuinely special.
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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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