Turkey Free Watercress Lemon Sauce
Bright, peppery watercress meets sharp lemon in this vibrant blender sauce that comes together in just minutes. The watercress brings a fresh, slightly bitter edge that pairs beautifully with the citrus, while a small clove of garlic and a drizzle of extra virgin olive oil round everything out into something genuinely crave-worthy. Because it's entirely plant-based and built from whole, simple ingredients, there's no need to scan labels or worry about hidden animal proteins sneaking in. The emulsification step — streaming olive oil into the running blender — gives the sauce a silky, pourable texture that clings perfectly to whatever you spoon it over. Optional flat-leaf parsley deepens the green color and adds a mild herbal note without overpowering the lemon. It works beautifully as a finishing sauce over roasted vegetables, grilled fish, or grain bowls, and you can thin it out with an extra splash of water to get 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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