Honey Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is herbaceous, nutty, and bright — the kind of condiment that instantly elevates whatever it touches. Toasting the pumpkin seeds before blending is the secret move here, coaxing out a deep, roasty flavor that gives the sauce real body and richness. Fresh dill does the heavy lifting in the flavor department, backed up by parsley and a generous squeeze of lemon that keeps everything tasting alive and lively. A small clove of garlic and a drizzle of good olive oil round it all out into something that feels far more complex than the ingredient list suggests. Many store-bought sauces and dressings sneak in sweeteners you might not expect, so blending your own from scratch means you know exactly what's in the jar. Every ingredient here is completely savory — no sweeteners of any kind, not even a drop. The result is a clean, punchy sauce that works beautifully over grilled fish, roasted vegetables, or spooned into a grain bowl. It comes together in under ten minutes and keeps in the fridge for up to three days, so you can make a batch and reach for it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!