Shellfish 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 drizzle of extra virgin olive oil emulsifies everything into a silky, pourable finish. A small clove of garlic adds just enough depth without overpowering the freshness, and optional flat-leaf parsley nudges the color into an almost electric green. Because every ingredient here is a whole, unprocessed plant or pantry staple, there's zero guesswork about hidden seafood derivatives or cross-contact from processed condiments. It's endlessly versatile — spoon it over grilled chicken, roasted vegetables, grain bowls, or use it as a punchy dipping sauce for crusty bread. The quick emulsification technique means you get a restaurant-quality drizzle without any fuss, and you can tweak the thickness with a splash of water until it's exactly the consistency you want.
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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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