Tree Nut 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, nutty base — giving you that rich, satisfying body you'd expect from a nut-based sauce without a single tree nut in sight. Fresh dill and parsley keep things vibrant and green, while lemon juice and a hint of garlic add just enough brightness and bite to make it genuinely craveable. A touch of cumin is optional but adds a subtle warmth that rounds out the whole thing beautifully. The whole process comes together in one blender in just a few minutes, making it as practical as it is impressive. Spoon it over grilled chicken, fish, roasted vegetables, or grain bowls — or honestly, just keep a jar in the fridge all week and find excuses to use it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!