Legume Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a silky blended sauce that comes together in just a few minutes with nothing more than a blender. The slow drizzle of extra virgin olive oil emulsifies everything into a smooth, vivid green purée that looks like it belongs on a restaurant plate. Because the entire ingredient list is built around fresh produce, citrus, and good olive oil, there's nothing here to worry about on the legume front — no hidden bean flours, no pea protein, no sneaky chickpea-based thickeners that show up in so many store-bought sauces. A small clove of garlic and optional flat-leaf parsley round out the flavor without overwhelming the clean, grassy brightness of the watercress. It's endlessly versatile — spoon it over grilled fish, roasted vegetables, or a simple grain bowl and it instantly elevates the whole plate. Adjust the lemon and salt at the end to make it exactly as punchy or mellow as you like.
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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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