Garlic-Ginger Pumpkin Seed Sauce

December 3, 2019
Created by Melanie Taylor, MS, RDN, CD
15 minutes
Serves 10
  • 1 cup pumpkin seeds
  • 3 cloves garlic
  • 1 (1") knob fresh ginger
  • 1 Tbsp maple syrup
  • 3 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1 cup water
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch of cayenne

In a dry frying pan over medium heat, toast pumpkin seeds, stirring occasionally, until they begin to pop. Remove from heat and set aside to cool.

In the bowl of a food processor fitted with blade attachment, add garlic and ginger and pulse to mince. Add cooled pumpkin seeds and blend until sand-textured. Add remaining ingredients (start with ¾ cup water) and blend, scraping down sides periodically. Add remaining water until desired consistency. Season to taste with salt and pepper and cayenne, if using.

Store in an airtight glass container in the refrigerator for up to 5 days. This recipe makes quite a lot of sauce, but it’s a wonderful thing to have on hand to dress salads, roast vegetables, and cooked whole grains.