Celery Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

Bright, herbaceous, and deeply satisfying, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasted pumpkin seeds give it a subtle nuttiness and a creamy body, while a generous handful of fresh dill keeps the flavor lively and a little unexpected. A squeeze of lemon and a small clove of garlic round it all out, making each spoonful taste balanced and bold without any one ingredient overpowering the rest. For anyone navigating celery sensitivities, this is the kind of versatile condiment that can feel hard to find — so many store-bought green sauces and dressings sneak in celery seed or celery extract as a flavor booster. Here, every ingredient is straightforward and easy to verify, so you can blend with confidence. It comes together in just a few minutes and works beautifully over grilled fish, roasted vegetables, or a simple grain bowl. Make a batch at the start of the week and you'll find yourself reaching for it at every meal.

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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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