Lupin Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is the kind of thing that makes a simple weeknight dinner feel genuinely special. Toasted pumpkin seeds form the creamy, nutty base, blending with a generous handful of fresh dill and parsley into something herbaceous, bright, and deeply satisfying. A squeeze of lemon and a hint of garlic round everything out, while a touch of cumin adds just enough warmth to keep things interesting. The whole thing comes together in a blender in under ten minutes, which means you're never far from a restaurant-worthy drizzle. It's naturally free from legume-based flours and fillers — no hidden additives, just whole, recognizable ingredients doing all the heavy lifting. Spoon it over grilled fish, roasted vegetables, or a grain bowl and watch it disappear fast. Leftovers keep in the fridge for up to three days, though it's honestly hard to imagine having any left over.
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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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