Sesame Free Dill & Pumpkin Seed Sauce
Bright, herby, and packed with fresh flavor, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasted pumpkin seeds form the creamy base, giving the sauce a rich, nutty depth without any tahini or sesame oil in sight — which makes it a genuinely great option for anyone navigating sesame allergies or sensitivities. Fresh dill is the real star here, bringing a bold, grassy brightness that pairs beautifully with lemon juice and a whisper of garlic. A handful of parsley and a splash of olive oil round things out, keeping the ingredient list clean and completely store-cupboard friendly. The whole thing comes together in under five minutes once your seeds are toasted, and the result is a silky, vibrant green sauce that works over grilled fish, roasted vegetables, or spooned into a grain bowl. It keeps well in the fridge for a few days, so you can make a batch ahead and have something genuinely exciting ready to go all week long.
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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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