Nitrate & Nitrite Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is a serious upgrade for anything coming off the grill or out of the oven. Toasted pumpkin seeds give it a nutty, slightly earthy backbone, while a generous handful of fresh dill and parsley keeps things bright and herbaceous. A squeeze of lemon and a touch of garlic round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating processed meats and packaged condiments loaded with preservatives, this is a genuinely clean alternative — every single ingredient here is whole and straightforward, with no cured or cured-adjacent products in sight. It blends up in under two minutes and works beautifully spooned over roasted vegetables, grain bowls, grilled fish, or chicken. The optional cumin adds a subtle warmth that makes it feel a little more special without complicating the process. Make a batch at the start of the week and you'll find yourself reaching for it constantly.
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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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