Pecan Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is herbaceous, bright, and just a little nutty — the kind of condiment that makes everything it touches taste more exciting. Toasted pumpkin seeds form the creamy, protein-rich base, blending seamlessly with a generous handful of fresh dill and parsley for a sauce that's bold without being heavy. A squeeze of lemon and a hint of garlic round out the flavor, and an optional pinch of cumin adds just enough warmth to keep things interesting. Because it's built entirely around pepitas rather than tree nuts, anyone avoiding pecans can drizzle freely without a second thought. The whole thing comes together in a blender in under ten minutes, making it an easy weeknight upgrade for grilled chicken, roasted vegetables, or a simple grain bowl. It keeps in the fridge for up to three days, so you can make a batch ahead and let it do the heavy lifting 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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