Soy Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a blender sauce that comes together in just a few minutes and instantly elevates whatever it touches. The watercress gives it a gorgeous, vivid green color and a slightly bold bite that mellows beautifully once it's emulsified with good olive oil. A small clove of garlic and a hit of lemon zest round out the flavor so it tastes layered and intentional, not just "green." Because every ingredient here is a whole, recognizable food — leafy greens, citrus, olive oil, garlic — there's nothing hidden to worry about, no processed condiments, no fermented additives that can sneak soy into an otherwise clean recipe. It blends up silky smooth in under a minute, and you can thin it out with an extra splash of water if you want something more drizzleable. Spoon it over grilled fish, roasted vegetables, grain bowls, or anything that could use a fresh, herby lift.
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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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