Walnut Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herbaceous, bright, and just a little nutty — the kind of condiment that makes everything it touches taste more exciting. Toasted pumpkin seeds form the creamy, rich base, delivering that satisfying depth you'd expect from a nut-based sauce without any walnuts in sight. Fresh dill is the real star here, bringing a bold, grassy flavor that pairs beautifully with the lemon juice and a hint of garlic. A drizzle of extra virgin olive oil ties it all together into something silky and pourable. It comes together in a blender in under five minutes, making it one of those effortless recipes you'll find yourself reaching for again and again. Spoon it over grilled fish, roasted vegetables, or a grain bowl and watch it disappear fast.
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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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