Oats Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is built around toasted pumpkin seeds and a generous handful of fresh dill, blending into something that tastes far more complex than its short ingredient list suggests. The pepitas get a quick toast in a dry skillet until they pop and turn golden, which deepens their nutty flavor and gives the sauce a satisfying richness. Bright lemon juice, a small clove of garlic, and fresh parsley round everything out, while a drizzle of extra virgin olive oil pulls it all into a silky, pourable consistency. For anyone navigating grain sensitivities, this sauce is naturally free of oats and any grain-based thickeners — it gets its body entirely from the seeds and the blending process itself. It comes together in under ten minutes and works beautifully drizzled over grilled chicken, roasted vegetables, or fish. Keep a jar in the fridge and you have an instant flavor upgrade ready to go for up to three days.

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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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