Pistachio Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blended sauce that comes together in just a few minutes with a blender and a handful of clean, simple ingredients. The watercress gives it a bold, slightly bitter edge that balances beautifully against the citrus, while a stream of extra virgin olive oil emulsifies everything into a silky, pourable finish. A small clove of garlic and optional flat-leaf parsley round out the flavor without overwhelming the freshness at the heart of the sauce. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut-based additives sneaking into your meal. It's endlessly versatile — spoon it over grilled fish, roasted vegetables, or a simple grain bowl and it instantly elevates the plate. The technique of streaming in the oil while the blender runs is a small but satisfying step that gives the sauce a restaurant-quality texture you'll want to show off.
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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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