Emulsifier Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built entirely from whole, recognizable ingredients — toasted pumpkin seeds, fresh dill, parsley, lemon juice, garlic, and olive oil — with absolutely nothing in between that you can't pronounce. Many store-bought sauces and dressings rely on emulsifiers to hold their texture together, but this one achieves a beautifully smooth, pourable consistency simply through blending and a splash of water. Toasting the pepitas first is a small step that pays off big, adding a warm, nutty depth that anchors all that bright herby flavor. The fresh dill is the real star here — grassy, slightly anise-like, and completely alive in a way that dried herbs just can't replicate. A squeeze of lemon keeps everything lifted and fresh, while the optional cumin adds just enough earthiness to make it feel a little more complex. Drizzle it over grilled fish or chicken, spoon it onto roasted vegetables, or use it to dress up a grain bowl — it works beautifully in all directions. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.
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Learn more →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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