Coconut Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is herbaceous, nutty, and bright — the kind of condiment that instantly elevates whatever it touches. Toasting the pumpkin seeds first is the secret move here, coaxing out a deep, roasty flavor that gives the sauce real body and richness without relying on any dairy or nut-based ingredients. Fresh dill is the star, backed up by parsley and a generous squeeze of lemon that keeps everything tasting alive and punchy. A small clove of garlic and a drizzle of good olive oil round it all out into something that tastes far more complex than the ingredient list suggests. Many creamy-style sauces and pestos sneak in coconut milk or coconut oil as a base, but this one gets its luscious, pourable texture purely from blended seeds, olive oil, and a splash of water — no tropical fats needed. Spoon it over grilled fish, roasted vegetables, or a grain bowl, and it works beautifully every single time. 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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