Capsaicin Free Dill & Pumpkin Seed Sauce
Bright, herbaceous, and deeply satisfying, this blender sauce brings together toasted pepitas and a generous handful of fresh dill for something that feels both rustic and a little unexpected. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which adds a subtle nuttiness that anchors all that fresh green flavor. Lemon juice and a small clove of garlic keep things lively, while olive oil pulls it all into a silky, pourable consistency. For anyone avoiding capsaicin, this is the kind of bold, flavor-forward sauce that proves you don't need heat to make food exciting — every ingredient here is naturally free of chili, pepper extract, or spice blends that often sneak it in. The optional cumin adds a gentle earthiness if you want a little more depth without any burn. Drizzle it over grilled fish, roasted vegetables, or a grain bowl and it transforms a simple weeknight plate into something worth talking about. It keeps in the fridge for up to three days, so making a full batch is absolutely worth it.
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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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