Pork Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is built around toasted pepitas and a generous handful of fresh dill, blending into something that tastes far more complex than its short ingredient list suggests. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which adds a subtle nuttiness that anchors all that bright, herby flavor. A squeeze of lemon, a small clove of garlic, and a drizzle of good olive oil round everything out into a sauce that's silky, pourable, and deeply satisfying. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress — just straightforward, clean cooking. It's incredibly versatile too, working beautifully drizzled over grilled chicken, roasted vegetables, fish, or spooned into a grain bowl for a weeknight dinner that feels a little special. Make a batch on Sunday and it keeps in the fridge for up to three days, ready to elevate just about anything you pull together during the week.

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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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