Cashew Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

Bright, herby, and deeply savory, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasted pumpkin seeds form the creamy, nutty base — no cashews, no almonds, no tree nuts of any kind — just pepitas doing all the heavy lifting with a satisfying richness that rivals any nut-based sauce you've had. Fresh dill is the real star here, giving the whole thing a vibrant, almost grassy flavor that pairs beautifully with the brightness of fresh lemon juice and a whisper of garlic. A quick toast in a dry skillet is the only cooking involved, and from there it's just a matter of blending everything until silky and uniformly green. It works over grilled fish, roasted vegetables, grain bowls, or honestly just about anything that could use a flavor upgrade. Make a batch and keep it in the fridge for up to three days — it only gets better as the flavors settle.

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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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