Cashew Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together silky red lentils and a rustic walnut-basil pesto into something that feels way more impressive than the effort involved. The lentils simmer down into a naturally creamy base, so there's no need for any tree nuts beyond the walnuts — making it a genuinely safe and satisfying option for anyone avoiding cashews, which tend to sneak into blended dips and "creamy" spreads more often than you'd expect. The pesto layer adds bright, herby punch from fresh basil, garlic, and lemon juice, while a pinch of red pepper flakes gives it just enough edge to keep things interesting. Everything comes together in a food processor in minutes once the lentils have cooled, and the result is smooth, earthy, and deeply savory. Arranged with crisp carrots, celery, cucumber, and red bell pepper strips, it's the kind of spread that disappears fast at a table. A final drizzle of good olive oil over the top makes it look like you really put in the work — even though you absolutely didn't have to.
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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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