Caffeine Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This bright, herbaceous sauce is the kind of thing that makes a simple weeknight dinner feel genuinely special. Toasted pumpkin seeds form the creamy, nutty backbone, blending with a generous handful of fresh dill and parsley into a sauce that's deeply green and full of life. A squeeze of lemon and a small clove of garlic sharpen everything up, while a drizzle of extra virgin olive oil keeps the texture silky and rich. The whole thing comes together in a blender in under ten minutes, which means you're never far from something that tastes this good. It's completely free of coffee, tea, or any stimulant-containing ingredient, so it fits naturally into a caffeine-conscious lifestyle without any label-reading stress. Spoon it over grilled chicken, roasted vegetables, or a grain bowl and watch it disappear fast. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.

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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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