Soy Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is bright, herby, and packed with flavor from a generous handful of fresh dill, parsley, and a squeeze of real lemon juice. Toasting the pumpkin seeds first is a small step that makes a big difference — it draws out a nutty, slightly smoky depth that anchors the whole sauce beautifully. Everything gets blended together with garlic and good olive oil until it's silky smooth and that gorgeous green color you want to drizzle over absolutely everything. So many store-bought sauces and condiments sneak in soy-based emulsifiers or fillers, but this one is built entirely from whole, clean ingredients with nothing to second-guess. It's endlessly versatile — spoon it over grilled chicken or fish, toss it with roasted vegetables, or swirl it into a grain bowl for an instant upgrade. A pinch of cumin is optional but adds a subtle warmth that plays really well with the brightness of the dill and lemon. Make a batch at the start of the week and you'll find yourself reaching for it at every meal.

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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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