Almond Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is punchy, herby, and surprisingly versatile — the kind of condiment that makes everything it touches taste more alive. Toasted pumpkin seeds form the creamy, nutty base, blending with fresh dill, parsley, lemon juice, and garlic into something that feels both bright and deeply satisfying. Because the whole thing comes together in a blender in under ten minutes, it's an easy weeknight upgrade for grilled chicken, roasted vegetables, or a simple grain bowl. Tree nut-free sauces with real body and richness can be genuinely hard to find, but pepitas do all the heavy lifting here without a single almond or cashew in sight. A touch of cumin adds warmth if you want it, and the lemon keeps everything tasting fresh rather than heavy. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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Learn more →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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