Low Sugar Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is proof that a handful of whole, honest ingredients can produce something genuinely stunning. Toasted pumpkin seeds give it a nutty, slightly earthy backbone, while a generous cup of fresh dill and a splash of bright lemon juice keep things lively and herbaceous. Every ingredient here is exactly what it says it is — no sweeteners, no hidden syrups, nothing that sneaks sugar into an otherwise savory condiment. That matters more than you'd think, because plenty of store-bought sauces and dressings carry added sugar even when the flavor profile doesn't call for it at all. Blending everything together takes under two minutes, and the result is a pourable, spoonable sauce that works beautifully over grilled chicken, fish, roasted vegetables, or a grain bowl. A quick taste at the end lets you dial in the salt and lemon to your liking, so it always feels personal rather than formulaic. Make a batch on Sunday and you've got a fridge-ready upgrade for almost anything you're eating that week.

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Ingredients

6 servings

½ cup raw pumpkin seeds (pepitas)
1 cup fresh dill, loosely packed
2 tbsp fresh parsley, roughly chopped
2 tbsp fresh lemon juice (from about 1 lemon)
1 small clove garlic, peeled
3 tbsp extra virgin olive oil
3–4 tbsp water, plus more as needed
¼ tsp sea salt, or to taste
⅛ tsp black pepper, or to taste
¼ tsp ground cumin (optional)

Instructions

1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
2
Add the toasted pumpkin seeds, fresh dill, parsley, lemon juice, garlic, olive oil, 3 tbsp water, salt, pepper, and cumin (if using) to a blender or food processor.

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