Pork Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy 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 bold 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 fish, roasted vegetables, or a grain bowl feel genuinely restaurant-worthy. Because every ingredient here is plant-based and straightforwardly clean, there's zero guesswork about what's in it — no hidden additives, no mystery proteins, just whole, recognizable foods. The optional parsley adds a softer herbal note if you want to round out the flavor, but the watercress alone is punchy enough to carry the whole thing. Adjust the lemon and salt at the end to suit your taste, and thin it with a splash of water if you want it more pourable — it's wonderfully forgiving and endlessly versatile.
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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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