Seed Oil Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a silky blended sauce that feels like something you'd drizzle over a plate at a nice restaurant — except you made it in five minutes at home. The base is extra virgin olive oil, which is exactly what you want here: a clean, fruity fat that emulsifies beautifully and lets the greens stay the star. Avoiding industrially processed vegetable and seed oils can feel limiting when you're reaching for a quick condiment, but this recipe sidesteps all of that with nothing but whole, recognizable ingredients. A single clove of garlic and a hit of lemon zest give it real depth without any fuss. The technique is simple — blend the greens and aromatics first, then stream in the olive oil to get that smooth, pourable consistency. Spoon it over grilled fish, roasted vegetables, or anything that needs a pop of color and brightness on the plate. Optional parsley deepens the herby flavor if you have it on hand, but the sauce is genuinely stunning either way.
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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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