Paraben Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built entirely from whole, recognizable ingredients — toasted pepitas, fresh dill, parsley, lemon juice, garlic, and olive oil — with nothing synthetic or processed hiding in the mix. That matters more than people realize, since many store-bought sauces and dressings contain preservatives and additives that can be a real concern for anyone keeping their routine clean and simple. Toasting the pumpkin seeds first is a small step that pays off big, adding a warm, nutty depth that anchors all that bright herby flavor. The blender does the heavy lifting from there, pulling everything into a smooth, pourable sauce that's as beautiful as it is versatile. Drizzle it over grilled fish or chicken, spoon it onto roasted vegetables, or use it to liven up a grain bowl — it genuinely works on almost everything. A squeeze of extra lemon or a pinch more salt at the end lets you dial it exactly to your taste. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.
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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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