Gluten Free Dill & Pumpkin Seed Sauce
Bright, herby, and packed with nutty depth, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasting the pumpkin seeds first is a small step that pays off big — it draws out a rich, slightly smoky flavor that anchors all that fresh dill and lemon. The result is a vivid green sauce that tastes far more complex than its short ingredient list suggests. Every component here is naturally free of gluten, so there's no swapping or substituting required — just whole, clean ingredients blending into something genuinely delicious. It works beautifully over grilled chicken or fish, spooned onto roasted vegetables, or stirred into grain bowls for an instant upgrade. A touch of garlic and optional cumin round out the brightness without overwhelming the fresh herb flavor. Make a batch at the start of the week and you'll find yourself reaching for it at every meal.
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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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