Nightshade Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is proof that bold, complex flavor doesn't require a long ingredient list or hours in the kitchen. Toasted pumpkin seeds give it a nutty, slightly earthy base, while a generous handful of fresh dill and parsley keep things bright and herbaceous — the kind of sauce that makes everything it touches taste more interesting. A squeeze of lemon and a small clove of garlic round it all out into something that feels restaurant-worthy but comes together in minutes. For anyone navigating a nightshade-free lifestyle, finding a versatile, ready-to-drizzle sauce without tomatoes, peppers, or paprika hiding somewhere in the ingredient list can be genuinely frustrating. This one is built entirely from seeds, fresh herbs, citrus, and olive oil — nothing to second-guess, nothing to swap out. The optional cumin is the only spice in the mix, and it's easy to leave out if you prefer to keep it purely herbal. Drizzle it over grilled chicken or fish, spoon it onto roasted vegetables, or use it to bring a grain bowl to life. It keeps in the fridge for up to three days, so making a batch ahead means you've always got something delicious within reach.
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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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