Peanut Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

Bright, herby, and packed with fresh flavor, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasted pepitas form the creamy base, giving the sauce a rich, nutty depth without a single peanut or tree nut in sight — making it a genuinely safe choice for anyone navigating nut allergies at the table. A generous handful of fresh dill and a squeeze of lemon keep things vibrant and green, while a small clove of garlic and optional cumin add just enough backbone to make it interesting. The whole thing comes together in under ten minutes, starting with a quick toast of the seeds in a dry skillet to coax out their flavor before everything hits the blender. You're left with a smooth, pourable sauce that works beautifully over grilled chicken, roasted vegetables, fish, or a simple grain bowl. It keeps in the fridge for up to three days, which means you can make a batch on Sunday and have an instant upgrade ready for weeknight meals all week long.

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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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