Mushroom Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built on toasted pumpkin seeds, a generous handful of fresh dill, and bright lemon juice — and the result is something that tastes far more complex than the short ingredient list suggests. The pepitas get a quick toast in a dry skillet until they pop and turn golden, which adds a subtle nuttiness that makes the whole sauce feel rich and satisfying without any dairy or heavy cream. A small clove of garlic and a whisper of cumin round out the herbaceous punch, while extra virgin olive oil pulls everything into a silky, pourable consistency. For anyone navigating a diet that rules out fungi, store-bought green sauces and condiments can be a minefield of hidden ingredients — this one is blended from scratch so you know exactly what's in it. It comes together in under ten minutes and works beautifully drizzled over grilled chicken, roasted vegetables, or spooned into a grain bowl. Keep a jar in the fridge and you'll find yourself reaching for it 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
- 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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