Fish Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might be the most underrated pantry upgrade out there, and this spiced, herb-flecked version proves exactly why. A hot dry skillet coaxes the pepitas into golden, nutty perfection before a hit of garlic-infused olive oil, cumin, turmeric, and smoked paprika turns them into something genuinely craveable. A squeeze of fresh lemon juice brightens everything up, while chopped flat-leaf parsley and thyme bring a garden-fresh finish that makes the whole thing feel a little fancy for how little effort it takes. The whole process happens in one skillet and one bowl, which means cleanup is basically nothing. Scatter this crunch over soups, salads, grain bowls, or roasted vegetables, or just eat it straight off the plate — no judgment. Every ingredient here is naturally plant-based and ocean-free, so there's zero guesswork about what's in the bag, no label-reading required.
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Learn more →Ingredients
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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