Vegan Watercress Lemon Sauce
Bright, peppery watercress meets zippy lemon in a blender sauce that comes together in just a few minutes and instantly elevates whatever it touches. The technique here is simple but smart — blending the greens with lemon juice and garlic first, then streaming in the olive oil on low, creates a beautifully emulsified, silky-smooth purée with a vivid green color that looks like it came out of a restaurant kitchen. Every single ingredient is whole and plant-based, so there's nothing to swap or second-guess. A pinch of optional parsley deepens the herby character without overwhelming the watercress, and the garlic adds just enough bite to keep things interesting. Drizzle it over roasted vegetables, grain bowls, grilled flatbreads, or use it as a dipping sauce — it's versatile enough to become a weekly staple. The built-in flexibility to thin it with an extra splash of water means you can dial in the exact consistency you need, whether you want something spoonable or more of a loose dressing.
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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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