Hazelnut Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

Bright, herbaceous, and deeply savory, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasted pumpkin seeds form the creamy, nutty base — delivering that rich, satisfying body you'd expect from a nut-based sauce without a single tree nut in sight. Fresh dill and parsley keep things vibrantly green, while lemon juice and a whisper of garlic pull it all into sharp, craveable focus. For anyone navigating hazelnut allergies, sauces and condiments are often the sneakiest source of hidden ingredients, but every component here is straightforward and easy to verify. A quick toast in a dry skillet is the only real technique involved, and from there the blender does all the work in under a minute. It's equally at home over grilled fish, roasted vegetables, or a simple grain bowl, and it keeps in the fridge for up to three days — meaning one batch can carry you through most of the week.

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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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