Candida Diet Friendly Dill & Pumpkin Seed Sauce
This vibrant green sauce is proof that eating to support your gut doesn't have to mean bland or boring food. Toasted pumpkin seeds form the creamy, nutty base, blending with a generous handful of fresh dill and parsley into something that tastes genuinely luxurious. Lemon juice and a small clove of garlic brighten everything up, while a drizzle of extra virgin olive oil pulls the whole thing together into a silky, pourable consistency. Every single ingredient here is clean and straightforward — no vinegar, no sugar, no fermented or processed components that can be tricky to navigate on a candida-conscious eating plan. It comes together in under ten minutes and works beautifully spooned over grilled chicken, roasted vegetables, or fish. Make a batch at the start of the week and keep it in the fridge for up to three days — it makes healthy meals feel effortless and genuinely craveable.
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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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