Yeast Free Dill & Pumpkin Seed Sauce
This vibrant green sauce is herbaceous, nutty, and bright — the kind of condiment that instantly elevates whatever it touches. Toasting the pumpkin seeds first is a small step that makes a big difference, coaxing out a deep, roasty flavor that anchors all that fresh dill and parsley. A squeeze of lemon keeps everything lively, while a touch of garlic and optional cumin add just enough warmth to make it interesting. Because the whole thing comes together in a blender with whole-food ingredients, there's nothing hidden to worry about — no fermented additives, no sneaky leavening agents, just clean and straightforward flavor. It blends up silky smooth in under a minute, and you can thin it to exactly the consistency you want, whether you're drizzling it over roasted vegetables or spooning it generously onto grilled fish. It keeps well in the fridge for a few 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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