Shellfish Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built on toasted pepitas and a generous handful of fresh dill, blending into something herbaceous, nutty, and bright all at once. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which deepens their flavor before they hit the blender — that one extra step makes a real difference. Fresh lemon juice and a small clove of garlic keep things lively, while olive oil pulls it all together into a silky, pourable consistency. A pinch of cumin is optional but adds a subtle warmth that plays beautifully against the dill. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact from processed sauces. Drizzle it over grilled fish, roasted vegetables, or a grain bowl and it instantly elevates the whole plate. It keeps in the fridge for up to three days, which means you can make a batch on Sunday and have a seriously good sauce ready to go all week.
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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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