Pistachio Free Dill & Pumpkin Seed Sauce
Bright, herbaceous, and deeply satisfying, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Raw pumpkin seeds get toasted in a dry skillet until they pop and turn golden, giving the base a subtle nuttiness that feels rich without being heavy. Fresh dill is the real star here — loosely packed and blended high with parsley, lemon juice, garlic, and olive oil until the whole thing turns a gorgeous, uniform green. A touch of cumin adds quiet warmth in the background, though it's entirely optional depending on your mood. For anyone navigating tree nut allergies or sensitivities, this sauce is a genuinely exciting find — it delivers that creamy, nutty-herb sauce energy using only seeds and pantry staples, with zero cross-contact concerns from pistachios or other tree nuts. It comes together in under ten minutes and keeps in the fridge for three days, which means it's just as good spooned over grain bowls on a Tuesday as it is drizzled over grilled fish at a dinner party.
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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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