Fish Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is built on toasted pepitas and a generous handful of fresh dill, blending into something bright, herby, and deeply satisfying. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which adds a subtle nuttiness that makes the whole sauce feel rich without any dairy or fish-based ingredients sneaking in. Lemon juice and garlic keep things lively, while a drizzle of extra virgin olive oil ties it all together into a silky, pourable consistency. It's the kind of sauce that makes roasted vegetables or grain bowls feel like a proper meal, and it comes together in under ten minutes with just a blender. Many store-bought green sauces and dressings rely on anchovy paste or Worcestershire for depth, so making your own is the easiest way to stay in control of what's actually in the bottle. A pinch of cumin is optional but adds a gentle warmth that plays beautifully against the fresh herbs. Make a batch, stash it in the fridge, and you'll find yourself reaching for it 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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