Ginger 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 cream. Lemon juice and garlic keep things lively, while a drizzle of extra virgin olive oil pulls it all together into a silky, pourable consistency. So many store-bought sauces and condiments sneak in ginger as a background note, but every ingredient here is straightforward and easy to verify — no surprises. It works beautifully spooned over grilled chicken or fish, tossed with roasted vegetables, or drizzled across a grain bowl for a weeknight dinner that feels a little special. A batch keeps in the fridge for up to three days, so you can make it ahead and reach 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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