Wheat Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built entirely on whole, naturally wheat-free ingredients — toasted pepitas, fresh dill, bright lemon juice, and good olive oil — so there's no substituting or label-checking required. Toasting the pumpkin seeds first is the secret move here; it draws out a nutty, slightly smoky depth that makes the finished sauce taste far more complex than the short ingredient list suggests. The fresh dill and parsley keep things herbaceous and lively, while the garlic and lemon add just enough edge to balance the richness of the seeds and olive oil. Everything comes together in a blender in under a minute, landing somewhere between a pesto and a tahini-style drizzle — pourable, spoonable, and impossibly versatile. Spoon it over grilled fish or chicken, drizzle it across roasted vegetables, or use it to pull together a grain bowl that actually tastes exciting. It keeps in the fridge for up to three days, which means you can make a batch on Sunday and have a genuinely delicious sauce ready to go all week long.
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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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