Pistachio Free Pesto-Walnut Red Lentil Dip with Veggie Dippers
This vibrant dip brings together creamy red lentils and a punchy walnut-basil pesto for something that feels way more exciting than your average hummus situation. The lentils simmer down into a silky base with a warm golden hue from the turmeric, and when blended with the rough, herb-forward pesto, the result is rich, bright, and deeply satisfying. Walnuts do all the heavy lifting here in place of any tree nuts that might otherwise be a concern, giving the pesto that toasty, slightly earthy depth without stepping outside the ingredient list. A hit of fresh lemon juice and a drizzle of good olive oil at the end pull everything together beautifully. The rainbow of carrot sticks, celery, cucumber, and red bell pepper strips makes this as pretty on the table as it is delicious to eat — no chips required, though no one is stopping you. It comes together in one saucepan and a food processor, which means cleanup is minimal and the payoff is massive. Whether you're setting out a party spread or just want a seriously good afternoon snack, this dip earns its place at the center of 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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