Pescatarian Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is the kind of thing that makes a simple piece of grilled fish feel like a restaurant-worthy plate. Toasting the pumpkin seeds first is a small step that pays off big — it deepens their nutty flavor and gives the finished sauce a subtle richness that raw seeds just can't match. Fresh dill is the real star here, lending a bright, herbaceous punch that pairs beautifully with the lemon juice and a whisper of garlic. A splash of olive oil and just enough water bring everything together into a silky, pourable consistency that drapes perfectly over whatever you're serving. It works just as well spooned over roasted vegetables or stirred into a grain bowl, making it one of those versatile sauces you'll want to keep stocked in the fridge all week. The whole thing comes together in a blender in under ten minutes, which means more time at the table and less time cleaning up.

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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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