Chicken Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is built entirely on plant-based pantry staples and fresh herbs, making it a naturally poultry-free option that doesn't sacrifice a single drop of flavor. Toasting the pumpkin seeds in a dry skillet is the secret move here — it draws out a deep, nutty richness that gives the sauce real body and complexity. Fresh dill is the star, bringing that bright, slightly grassy flavor that pairs beautifully with the zip of lemon juice and the subtle warmth of garlic. A splash of olive oil and a little water blended in at the end pull everything into a silky, pourable consistency that clings perfectly to whatever you drizzle it over. Roasted vegetables, grain bowls, or a piece of fish all become something special the moment this sauce hits the plate. It comes together in under ten minutes and keeps in the fridge for up to three days, so you can make a batch ahead and have something genuinely exciting ready to go 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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