Rice Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is a serious flavor upgrade for anything coming off your grill or out of your oven. Toasted pumpkin seeds give it a nutty, slightly earthy backbone, while a generous handful of fresh dill and parsley keeps things bright and herbaceous. A squeeze of lemon and a small clove of garlic tie it all together into something that tastes far more complex than the handful of steps required to make it. Because the whole thing comes together in a blender, you get a silky, pourable consistency without any grains or starchy thickeners — just whole, clean ingredients doing all the work. That makes it a natural fit for anyone navigating a grain-free table, since so many store-bought sauces and dressings quietly sneak in rice flour or rice-based starches as filler. Drizzle it over roasted vegetables, spoon it onto grilled fish, or use it as a punchy finishing sauce for a grain bowl built around something other than rice. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.

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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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