Macadamia Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this blender sauce that comes together in just a few minutes and instantly elevates whatever it touches. The peppery bite of the greens is balanced by fresh lemon juice and zest, while a slow stream of extra virgin olive oil creates a silky, emulsified finish that clings beautifully to grilled fish, roasted vegetables, or a simple grain bowl. Garlic adds a subtle backbone, and the optional parsley nudges the color into an even more vivid, restaurant-worthy green. Many store-bought sauces and dressings sneak in nut-based oils or blended nut pastes, so making your own from scratch is the cleanest way to stay confident about what's actually in the bottle. Every ingredient here is straightforward and easy to verify, which means you can drizzle freely without second-guessing the label. The consistency is easy to dial in — just add a splash more water if you want it looser for drizzling, or keep it thick for spreading. It's the kind of versatile, vibrant sauce that makes weeknight cooking feel a little more 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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