Mold Detox Friendly Dill & Pumpkin Seed Sauce
This vibrant green sauce is herby, bright, and surprisingly rich — the kind of condiment that makes everything it touches taste more alive. Toasted pumpkin seeds give it a subtle nuttiness and creamy body, while a generous cup of fresh dill and a squeeze of lemon keep things clean and zingy. Supporting a mold detox protocol often means cutting out vinegars, fermented condiments, and store-bought sauces that can harbor hidden mold-derived ingredients — this one sidesteps all of that with a short, whole-food ingredient list you can trust. A single clove of garlic and a drizzle of extra virgin olive oil round out the flavor without overwhelming the herbs. The whole thing comes together in under ten minutes: toast the seeds, blend everything until smooth, and adjust the consistency with a splash of water until it pours just right. It makes six servings and keeps in the fridge for up to three days, so you can drizzle it over grilled fish, roasted vegetables, or grain bowls all week long.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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