Seed Oil Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is herbaceous, nutty, and bright — the kind of condiment that makes everything it touches taste more alive. Toasting the pumpkin seeds in a dry skillet first is the move that sets this apart, coaxing out a deep, roasty flavor before they ever hit the blender. Fresh dill and parsley bring a garden-fresh punch, while lemon juice and a small clove of garlic keep the whole thing lively and balanced. Extra virgin olive oil is the only fat here, which means you're getting a genuinely clean sauce without any of the refined or industrial oils that sneak into so many store-bought versions. The result is a pourable, spoonable sauce that works beautifully over grilled chicken, fish, roasted vegetables, or grain bowls — basically anything that needs a flavor upgrade. It comes together in minutes and keeps in the fridge for up to three days, so you can make a batch and reach for it 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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