PCOS Friendly Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is built around ingredients that genuinely pull their weight for hormone balance — pumpkin seeds are rich in zinc and magnesium, both nutrients that matter when you're managing PCOS, while extra virgin olive oil and fresh herbs bring anti-inflammatory support to every spoonful. The base comes together in a blender, so the effort is minimal but the payoff is a silky, deeply herby sauce that tastes like something from a nice restaurant. Toasting the pepitas first is a small step that makes a big difference, coaxing out a nutty depth that keeps the dill from feeling too sharp or grassy. A hit of fresh lemon juice and a whisper of garlic tie everything together into something bright, savory, and genuinely craveable. Drizzle it over grilled fish or roasted vegetables and it transforms a simple weeknight plate into something you'd actually look forward to eating. It keeps in the fridge for up to three days, so making a batch at the start of the week means you're always one spoonful away from a meal that feels intentional and nourishing.

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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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