Pecan Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant, creamy dip brings together simmered red lentils and a punchy walnut-basil pesto for something that feels way more exciting than your average party spread. The lentils cook down until completely soft and silky, then get blended with fresh basil, garlic, lemon juice, and raw walnuts into a dip that's rich, herby, and just a little spicy if you go for the red pepper flakes. Walnuts do all the heavy lifting here in place of tree nuts you might be avoiding, so you get that satisfying, nutty depth without any pecan in sight. The golden turmeric adds a warm, earthy undertone that makes the color absolutely gorgeous — it looks as good as it tastes. Paired with crisp carrot sticks, celery, cucumber, and sweet red bell pepper strips, this is a snack board that practically builds itself. A final drizzle of good olive oil over the top takes it from weeknight snack to something you'd proudly set out for guests. It's wholesome, bold, and genuinely hard to stop eating.
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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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