Pescatarian Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant blender sauce that comes together in just a few minutes. The watercress brings a fresh, slightly bitter edge that gets smoothed out beautifully by the olive oil emulsion, resulting in a silky, pourable green sauce you'll want to drizzle on everything. Garlic and lemon zest give it real depth, while the optional parsley nudges the flavor toward something a little more herbaceous and rounded. Because every ingredient here is plant-based and naturally sourced, it fits effortlessly into a pescatarian kitchen without any label-checking or substitutions required. It's an ideal companion for grilled fish, roasted vegetables, or spooned over a simple seafood pasta. The blending technique — streaming in the olive oil while the motor runs — is the key move that transforms a handful of raw greens into something genuinely restaurant-worthy.
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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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