Eggless 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 give it a nutty, slightly earthy backbone, while a generous handful of fresh dill and parsley keep things bright and herbaceous. A squeeze of lemon and a small clove of garlic round everything out into a sauce that's bold without being overpowering. Because it's built entirely on seeds, herbs, olive oil, and citrus, there's no need to worry about hidden egg-based emulsifiers or binders that sneak into so many store-bought green sauces. Everything goes into a blender and comes together in under five minutes, making it one of the easiest ways to upgrade grilled chicken, roasted vegetables, or a grain bowl. It keeps in the fridge for up to three days, so you can make a batch on Sunday and drizzle it over everything 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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