Carrageenan Free Dill & Pumpkin Seed Sauce
Bright, herby, and packed with nutty depth, this blender sauce is the kind of thing you'll want to drizzle on absolutely everything. Toasting the pumpkin seeds first is a small step that pays off big — it draws out a rich, almost buttery flavor that anchors the fresh dill and parsley beautifully. A squeeze of lemon and a hint of garlic keep things lively, while olive oil and a splash of water bring it all together into a silky, pourable consistency. For anyone navigating carrageenan-free eating, store-bought sauces and dressings are often a minefield — that thickening agent sneaks into all kinds of condiments. This recipe skips the need for any stabilizers or additives entirely, relying on whole seeds and fresh produce to create a naturally creamy texture straight from the blender. Every ingredient is clean and straightforward, so you know exactly what you're pouring onto your plate. It's equally at home over grilled fish, roasted vegetables, or a simple grain bowl, making it one of those versatile sauces worth keeping in the fridge all week. Whip it up in under ten minutes and let it do the heavy lifting at dinner.
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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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