Nitrate & Nitrite Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a blender sauce that comes together in just a few minutes and tastes like something you'd find drizzled over a plate at a nice restaurant. The deep green color alone is enough to make you want to pour it over everything — grilled fish, roasted vegetables, grain bowls, you name it. Every ingredient here is whole and unprocessed, which means no hidden preservatives or cured-meat additives to worry about — just fresh greens, citrus, garlic, and good olive oil doing all the work. The technique of streaming in the olive oil while the blender runs is what gives the sauce that silky, emulsified texture rather than a separated, watery mess. A little lemon zest alongside the juice adds a floral brightness that makes the whole thing feel layered and intentional. Optional flat-leaf parsley deepens the herbal note without overpowering the watercress, so it's worth throwing in if you have it on hand. This is the kind of clean, vibrant condiment that makes simple weeknight meals 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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