Xanthan Gum Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is built on toasted pepitas and a generous handful of fresh dill, blending into something herbaceous, nutty, and bright all at once. The lemon juice cuts through the richness of the olive oil and seeds, while a small clove of garlic gives it just enough edge to make every bite interesting. Many store-bought sauces and dressings sneak in thickeners and stabilizers you'd rather avoid, but this one gets its lush, pourable body entirely from the blended seeds and a splash of water — no additives needed. Toasting the pumpkin seeds first is a small step that pays off big, coaxing out a deeper, almost buttery flavor before everything hits the blender. A pinch of cumin is optional but quietly transforms the whole thing, adding a warm, earthy undertone that plays beautifully against the fresh herbs. Drizzle it over grilled fish, roasted vegetables, or a grain bowl and it instantly makes the whole plate feel intentional and restaurant-worthy. It keeps in the fridge for up to three days, so making a batch ahead is absolutely worth it.
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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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