Emulsifier Free Pesto-Walnut Grape Snack Box
Fresh basil, crunchy walnuts, bright lemon juice, and a single garlic clove come together in a quick food processor pesto that is earthy, herby, and genuinely addictive. The whole thing pulses into a coarse, spreadable paste — intentionally rustic, never over-processed — and pairs beautifully with crisp cucumber rounds, juicy red grapes, and an optional drizzle of raw honey for a little sweetness. Every single ingredient here is whole and recognizable, which is exactly the point when you're trying to avoid the hidden additives and stabilizers that sneak into store-bought dips and packaged snack products. Commercial pestos and dressings are notorious for containing lecithins, mono- and diglycerides, and other emulsifying agents that can be hard to spot on a label, so making your own from scratch is genuinely the cleanest route. The olive oil and lemon juice bind the pesto naturally without any processing aids — just good technique and a few pulses. It comes together fast, travels well in a compartmentalized box, and feels like a proper snack rather than a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!