High Fructose Corn Syrup Free Dill & Pumpkin Seed Sauce
Bright, herbaceous, and packed with nutty depth, this blended green sauce is the kind of condiment that makes everything it touches taste more alive. Toasting the pumpkin seeds before blending is a small step that pays off big — it draws out a rich, roasty flavor that anchors all that fresh dill and parsley beautifully. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for hidden sweeteners or corn-derived additives that sneak into so many store-bought sauces and dressings. Fresh lemon juice, good olive oil, garlic, and sea salt do all the heavy lifting, and the result is clean, vibrant, and genuinely satisfying. A splash of water lets you dial in the texture — thick enough to spoon over roasted vegetables or grain bowls, or thinned just a little more to drizzle over grilled fish or chicken. It comes together in under ten minutes and keeps in the fridge for a few days, making it one of the most useful things you can have on hand for pulling a weeknight meal together fast.
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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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