Pecan Free Watercress Lemon Sauce
Bright, peppery watercress meets zesty lemon in this vibrant blender sauce that comes together in just a few minutes with almost no effort. The fresh garlic and lemon zest give it a sharp, lively backbone, while streaming in the olive oil at the end creates a silky, emulsified texture that clings beautifully to whatever you drizzle it over. It's the kind of sauce that makes a simple grilled chicken breast or roasted vegetables feel like something you'd order at a restaurant. Because every ingredient goes straight into the blender, there's no ambiguity about what's in it — no mystery seasonings, no shared production lines, just clean, whole-food flavor you can trust. The optional parsley adds a subtle herbal note that rounds out the watercress without overpowering it, but the sauce is absolutely delicious either way. Adjust the lemon and salt at the end to suit your taste, and thin it with a splash of water if you want a more pourable consistency for salad dressing or grain bowls.
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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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