Chestnut Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is the kind of thing that makes a simple weeknight dinner feel genuinely special. Toasted pumpkin seeds form the creamy, nutty base — blended smooth with a generous handful of fresh dill, bright lemon juice, and a whisper of garlic until the whole thing turns a gorgeous, herbaceous green. Because it relies entirely on seeds, fresh herbs, and pantry staples, it sidesteps the tree nut concerns that can make so many blended sauces off-limits. The optional pinch of cumin adds a subtle warmth that ties everything together without overpowering the fresh, grassy dill. It comes together in one blender in under ten minutes, which means you can drizzle it over grilled chicken, roasted vegetables, or a grain bowl without any real effort. Keep a jar in the fridge and you'll find yourself reaching for it all week long.

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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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