Citric Acid Free Pesto-Walnut Grape Snack Box
This snack box is the kind of effortless, feel-good eating that makes you wonder why you ever reached for a bag of chips. Juicy red grapes, crisp cucumber rounds, and crunchy dry-roasted walnuts come together with a rustic walnut-basil pesto that's earthy, garlicky, and just rich enough to feel indulgent. The pesto is blended coarse on purpose — a rough, spreadable texture that clings beautifully to cucumber slices and makes every bite interesting. For anyone navigating a citric acid sensitivity, packaged dips and store-bought pesto are often a minefield of hidden additives and preservatives, so making your own from scratch is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, from the fresh basil and olive oil to the optional drizzle of raw honey over the grapes. It's a snack that looks like something from a fancy charcuterie spread but comes together with just a food processor and a few minutes of prep.
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Learn more →Ingredients
2 servings
For the walnut pesto
- 1 cup fresh basil leaves, packed
- ¼ cup dry-roasted walnuts
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 small garlic clove
- ¼ tsp salt
For the snack box
- 1 cup red grapes
- ¼ cup dry-roasted walnuts
- ½ medium cucumber, sliced into rounds
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the basil, 1/4 cup dry-roasted walnuts, olive oil, lemon juice, garlic, and salt in a small food processor. Pulse 8–10 times, scraping down the sides once, until the mixture is coarsely ground and holds together — it should look like a rough, spreadable paste, not a smooth purée.
- 2
Slice the cucumber into rounds about 1/4-inch thick.
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