Turmeric Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a silky blended sauce that comes together in just minutes. The garlic adds a subtle bite, while the slow stream of extra virgin olive oil creates a beautifully emulsified, pourable consistency that clings to whatever you drizzle it over. It's the kind of vibrant green sauce that makes grilled fish, roasted vegetables, or a simple grain bowl feel genuinely special. Many store-bought green sauces and condiments sneak in spice blends that can be tricky to vet, so blending your own from scratch means you know exactly what's in every spoonful. Watercress is the real star here — slightly bitter, deeply fresh, and packed with flavor that holds up against the brightness of lemon zest and juice. Optional flat-leaf parsley rounds out the herbaceous notes without overpowering the sauce's clean, sharp character. Adjust the salt and lemon at the end to make it entirely your own.
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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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