Cinnamon 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 built around toasted pepitas and a generous handful of fresh dill — a combination that feels both unexpected and completely natural together. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which adds a subtle nuttiness that anchors all that fresh green flavor. A squeeze of lemon, a small clove of garlic, and a drizzle of good olive oil round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating warm-spice sensitivities, this sauce is a genuinely exciting find — it leans on herbs and citrus for its punch rather than the spice blends that so often sneak cinnamon into otherwise savory recipes. The optional cumin is the only spice in the mix, and it's easy to leave out entirely without losing anything essential. Spoon it over grilled chicken, roasted vegetables, fish, or a grain bowl and it instantly makes the whole plate feel finished and restaurant-worthy. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.

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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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