Artificial Flavors Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built entirely from whole, recognizable ingredients — toasted pepitas, heaps of fresh dill, bright lemon juice, and a drizzle of good olive oil. That matters more than you might think, because bottled sauces and dressings are some of the sneakiest sources of synthetic flavoring, often buried in the fine print of an ingredient list. Here, every element is exactly what it says it is, nothing more. Toasting the pumpkin seeds in a dry skillet first is a small step that pays off big, adding a nutty, slightly smoky depth that makes the finished sauce taste far more complex than its short ingredient list suggests. The blender does the heavy lifting from there, pulling everything into a smooth, pourable consistency that works beautifully over grilled fish, roasted vegetables, or a simple grain bowl. A squeeze of fresh lemon and optional ground cumin round out the flavor without any artificial shortcuts. Keep a jar in the fridge and you'll find yourself reaching for it all week.
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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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