Peanut Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a vibrant green sauce that comes together in minutes with nothing more than a blender. The technique here is simple but smart — blending the greens with lemon juice, garlic, and a splash of water first creates a smooth base, then streaming in olive oil at the end gives you a beautifully emulsified, pourable sauce. The result is bold and herbaceous with just enough citrus zing to make it feel alive on the plate. It works beautifully drizzled over grilled fish, roasted vegetables, or spooned alongside a simple grain bowl. Every ingredient in this recipe is naturally free from peanuts and tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. The optional parsley adds a slightly milder, earthy note if you want to round out the flavor, but the watercress alone is already stunning. This is the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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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