Brazil Nut Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herby, bright, and just a little nutty — the kind of condiment that makes everything it touches taste more alive. Toasted pumpkin seeds form the creamy backbone, blending with fresh dill, parsley, lemon juice, and garlic into a smooth, pourable sauce that works beautifully over grilled fish, roasted vegetables, or a simple grain bowl. The toasting step is quick but makes a real difference, coaxing out a deeper, richer flavor from the pepitas before they hit the blender. For anyone navigating tree nut allergies or sensitivities, pumpkin seeds are a fantastic alternative base — they deliver that satisfying body and subtle richness without any of the worry. Everything here is straightforward and whole-ingredient, so there are no hidden surprises lurking in the list. It comes together in under ten minutes and keeps in the fridge for up to three days, meaning you can drizzle it over pretty much everything you eat this 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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