Turmeric Free Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

Bright, herby, and packed with nutty depth, this blender sauce is the kind of thing you'll want to drizzle over absolutely everything. Toasting the pumpkin seeds first is a small step that pays off big — it draws out a rich, roasted flavor that anchors the whole sauce and keeps it from tasting flat. Fresh dill is the real star here, giving the finished sauce a vivid green color and a bold, grassy brightness that pairs beautifully with the lemon juice and garlic. Many store-bought green sauces and spice blends sneak in yellow-toned spices that can be hard to spot on a label, so making this from scratch puts you fully in control of every ingredient. The cumin is listed as optional, so you can easily leave it out or keep it in depending on your needs and preferences. It comes together in under ten minutes and works just as well spooned over roasted vegetables or grain bowls as it does alongside grilled fish or chicken. Keep a jar in the fridge and you'll find yourself reaching 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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