Dairy Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is bright, herby, and packed with flavor from a generous handful of fresh dill, parsley, and a squeeze of lemon. Toasting the pumpkin seeds first is the secret move — just a few minutes in a dry skillet coaxes out a deep, nutty richness that gives the sauce real body and depth. Everything gets blended together with garlic, olive oil, and a splash of water until it's silky smooth and a gorgeous shade of green. Because it's built entirely on whole, plant-based ingredients, there's no butter, cream, or cheese anywhere near it — yet it tastes indulgent and satisfying in a way that might surprise you. It's incredibly versatile too, draping beautifully over grilled fish or chicken, spooned onto roasted vegetables, or swirled into a grain bowl for an instant upgrade. A pinch of cumin is optional but adds a subtle warmth that rounds everything out. Make a batch ahead and keep it in the fridge for up to three days — it only gets better as the flavors settle.

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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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