Mustard Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herbaceous, nutty, and bright all at once — the kind of thing that makes a simple piece of grilled chicken or a bowl of roasted vegetables feel genuinely special. Toasting the pumpkin seeds before blending is a small step that pays off big, adding a warm, slightly earthy depth that anchors all that fresh dill and lemon. The result is a silky, pourable sauce with real complexity, and it comes together in just one blender with a handful of whole, recognizable ingredients. For anyone navigating condiment labels at the grocery store, this is a welcome alternative to store-bought green sauces and dressings that often sneak in mustard as an emulsifier or flavor booster. Every ingredient here is straightforward — seeds, herbs, citrus, olive oil, and a touch of garlic — so there's nothing hidden to worry about. You control exactly what goes in, and the olive oil and blended pumpkin seeds do a beautiful job of creating that creamy, cohesive texture on their own. It's equally at home drizzled over grain bowls, spooned onto fish, or used as a dipping sauce for whatever's coming off the grill. Make a batch at the start of the week and keep it in the fridge for up to three days — it genuinely improves almost everything it touches.
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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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