Legume Free Dill & Pumpkin Seed Sauce
Bright, herby, and packed with fresh flavor, this blender sauce is the kind of thing you'll want to drizzle on absolutely everything. Toasted pumpkin seeds form the creamy base, giving the sauce a rich, nutty depth without relying on any beans, lentils, or legume-based ingredients — which can sneak into a surprising number of store-bought sauces and dressings. A generous handful of fresh dill does the heavy lifting here, backed up by parsley, lemon juice, and a whisper of garlic for a sauce that tastes vibrant and alive. A quick toast in a dry skillet brings out the best in the pepitas before everything gets blended into a smooth, pourable green sauce in under two minutes. The optional cumin adds a subtle warmth that ties the whole thing together beautifully. Spoon it over grilled chicken, roasted vegetables, fish, or grain bowls — honestly, it works on almost anything. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.
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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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