Rice Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this blender sauce that comes together in just a few minutes and instantly elevates whatever it touches. The peppery bite of the watercress is balanced beautifully by the fresh lemon juice and zest, while the olive oil gets streamed in to create a silky, emulsified finish that clings to everything from grilled fish to roasted vegetables. Garlic adds a subtle backbone, and the optional parsley nudges the color into an almost electric green that looks stunning on the plate. Since every ingredient goes straight into the blender, there are no grains, starches, or fillers hiding in here — just whole, clean produce and good olive oil. It's the kind of versatile sauce that makes a simple weeknight dinner feel a little more special, and it's easy to tweak the consistency with a splash of extra water until it's exactly as pourable or spoonable as you need.
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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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