MSG Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built entirely from whole, recognizable ingredients — toasted pepitas, fresh dill, parsley, lemon juice, garlic, and olive oil — with zero processed additives or flavor enhancers hiding in the mix. That matters more than you might think, because so many store-bought sauces and condiments sneak in glutamates or yeast extracts that can be hard to spot on a label. Here, everything is exactly what it looks like. Toasting the pumpkin seeds first is a small step that pays off big, adding a warm, nutty depth that makes the sauce taste far more complex than its short ingredient list suggests. The blender does the heavy lifting, pulling everything into a silky, pourable consistency that drips beautifully over grilled fish, roasted vegetables, or a simple grain bowl. A squeeze of fresh lemon keeps it bright, while the optional cumin adds just enough earthiness to round out the herbaceous punch of the dill. Make a batch, stash it in the fridge, and you've got three days of effortless, clean-label flavor on demand.
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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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