Tree Nut Free Watercress Lemon Sauce
Bright, peppery, and vibrantly green, this blended sauce is the kind of thing that makes a simple grilled chicken breast or roasted vegetable feel genuinely special. Watercress brings a bold, slightly bitter bite that pairs beautifully with the sharp hit of fresh lemon juice and zest, while a stream of good olive oil pulls everything into a silky, emulsified pour. Garlic adds just enough depth without overwhelming the freshness, and the optional parsley nudges the flavor in a more herbaceous direction if that's your thing. The whole process happens in a blender in under a minute, so there's very little standing between you and a restaurant-worthy drizzle. Every ingredient here is straightforwardly whole and plant-based, so you never have to second-guess labels or worry about hidden nut-based thickeners that can sneak into store-bought green sauces. Spoon it over fish, toss it with pasta, or use it as a dipping sauce — it's versatile enough to earn a permanent spot in your weekly rotation.
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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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