Pescatarian Pesto-Walnut Grape Snack Box
Fresh basil, toasted walnuts, garlic, lemon, and a drizzle of good olive oil come together in a coarse, fragrant pesto that's punchy enough to make you want to eat it straight off the spoon. It pairs beautifully with cool cucumber rounds, juicy red grapes, and a handful of extra walnuts for crunch — a snack box that feels genuinely satisfying rather than like an afterthought. The whole thing comes together with just a few pulses of a food processor and a quick slice of cucumber, making it one of those effortless assemblies that still looks impressive on a plate. Because every ingredient here is plant-based or naturally seafood-free, there's no need to scan labels for hidden meat products or worry about what's lurking in a store-bought dip. The optional honey drizzle over the grapes adds a subtle sweetness that plays off the savory, herby pesto in a way that feels almost fancy. Pack it into small compartments or ramekins and you've got a snack that travels well, looks beautiful, and keeps everyone coming back for one more cucumber round.
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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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