Nutmeg Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herby, nutty, and bright — the kind of condiment that makes everything it touches taste more alive. Toasted pumpkin seeds give it a rich, slightly earthy base, while a generous handful of fresh dill and a squeeze of lemon keep things light and punchy. The whole thing comes together in a blender in under ten minutes, which means you're never far from a seriously good drizzle. Many store-bought sauces and spice blends sneak in warm spices that don't always get called out clearly on the label, so blending your own from scratch puts you fully in control of every ingredient. The optional cumin adds a gentle warmth if you want it, but the sauce is completely satisfying without it. Spoon it over grilled fish, roasted vegetables, or a grain bowl and watch it disappear fast.
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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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