BHA & BHT Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together creamy red lentils and a punchy walnut-basil pesto in a way that feels both fresh and deeply satisfying. The lentils simmer down until completely soft and velvety, then get blended right into the rough, herb-forward pesto for a texture that's smooth without being bland. Every ingredient here is whole and recognizable — no packaged shortcuts, no mystery preservatives, which is exactly what makes it such a confident choice when you're keeping your pantry free of synthetic additives like BHA and BHT. Raw walnuts, fresh basil, real lemon juice, and extra virgin olive oil do all the heavy lifting, and the result tastes like something you'd find at a really good mezze spread. The golden turmeric running through the base adds a subtle warmth and a gorgeous color that makes the whole bowl look stunning before you even drizzle on the finishing olive oil. Served alongside crisp carrots, celery, cucumber, and red bell pepper strips, it's a snack or starter that genuinely earns its place on the table.
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Learn more →Ingredients
6 servings
For the dip
- 1 cup red lentils, rinsed
- 2 ½ cups water
- ½ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
For the pesto
- ½ cup raw walnuts
- 1 ½ cups fresh basil leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 2 medium carrots, cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
Instructions
- 1
Combine the rinsed red lentils, water, turmeric, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are completely soft and have absorbed most of the water, about 15–18 minutes. Remove from heat and let cool for 10 minutes.
- 2
While the lentils cool, add the walnuts, basil, garlic, olive oil, lemon juice, black pepper, and red pepper flakes (if using) to a food processor. Pulse 8–10 times until the mixture is finely chopped and cohesive but not completely smooth — it should look like a rough, thick pesto.
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