Sesame 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 party spread. The lentils simmer down into a silky, golden base — turmeric giving them a warm, earthy depth — before getting blended with bright lemon, fresh garlic, and a rough-chopped walnut pesto that adds real texture and richness. Store-bought dips can be a minefield when you're avoiding sesame, with tahini hiding in hummus and sesame oil sneaking into all kinds of snack foods, but every single ingredient here is straightforward and easy to verify. Walnuts stand in beautifully as the fat and body of the pesto, delivering that satisfying, nutty creaminess without a drop of tahini or sesame oil in sight. A final drizzle of olive oil and a rainbow of crisp carrot sticks, cucumber spears, celery, and red bell pepper strips make this as gorgeous to look at as it is to eat. It works just as well as a weeknight snack as it does on a grazing board for guests.
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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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