Vegan Dill & Pumpkin Seed Sauce

Total time15 min

Prep time10 min

Cook time5 min

4.5

(14)

This vibrant green sauce is the kind of thing that makes a simple bowl of roasted vegetables or grains feel genuinely special. Toasting the pumpkin seeds in a dry skillet first is a small step that pays off big, coaxing out a deep, nutty richness that anchors the whole sauce. Fresh dill is the real star here — bright, herby, and a little grassy — balanced by lemon juice, garlic, and a drizzle of good olive oil. Everything gets blended until silky smooth, landing somewhere between a pesto and a tahini-style drizzle, but entirely its own thing. It's completely plant-based without any workarounds or substitutions — just whole, clean ingredients that happen to come together beautifully. A pinch of cumin is optional but adds a subtle warmth that plays nicely with the dill. Make a batch at the start of the week and you'll find yourself spooning it over everything.

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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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