Gut Friendly 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 piece of grilled fish or a bowl of roasted vegetables feel genuinely special. Fresh dill is the star, bringing that bright, slightly anise-like flavor that pairs beautifully with the nutty depth of toasted pumpkin seeds. Speaking of those pepitas — a quick toast in a dry skillet before blending is the move that takes this from good to great, coaxing out a richness that raw seeds just can't deliver. The base is built on whole, recognizable ingredients: herbs, lemon, olive oil, and a touch of garlic, with nothing processed or hard to track down. For anyone focused on keeping their gut happy, that kind of ingredient transparency matters, and every component here earns its place. A blender brings it all together in under a minute, and the result is a pourable, spoonable sauce that keeps in the fridge for a few days — meaning you can drizzle it over grain bowls, chicken, or vegetables all week long. It's the kind of versatile, feel-good condiment that quietly becomes a staple.

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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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