Nutmeg Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant blender sauce that comes together in just a few minutes. The peppery bite of fresh watercress is balanced beautifully by lemon juice, lemon zest, and a drizzle of extra virgin olive oil streamed in to create a silky, emulsified finish. A small clove of garlic adds just enough depth without overpowering the clean, green flavor. Many store-bought herb sauces and condiments sneak in warm spices you might not expect, so making your own from scratch gives you complete control over every single ingredient. This one keeps things refreshingly simple — fresh greens, citrus, olive oil, and seasoning, nothing more. Spoon it over grilled fish, roasted vegetables, or grain bowls, and it instantly elevates whatever is on the plate. Optional flat-leaf parsley adds a little extra herbal complexity if you want to round out the flavor even further.
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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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