Vegetarian 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 fresh garlic and lemon zest give it real depth, while streaming in the olive oil at the end creates a silky, emulsified texture that clings beautifully to vegetables, grains, pasta, or grilled fish. That vivid green color alone is enough to make a plate look like it came out of a restaurant kitchen. Because every ingredient here is whole and plant-based, there's no need to scan labels or second-guess anything — just blend and go. The optional parsley adds a gentle herbal note if you want to round out the flavor, but the sauce is genuinely delicious without it. Keep a jar in the fridge and you'll find yourself reaching for it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!