Almond Free Pesto-Walnut Turmeric Tahini Bites
These little bites pack a serious flavor punch — earthy tahini, bright lemon, fragrant basil, and a warm golden hit of turmeric all rolled into one satisfying, no-bake snack. The base is built around walnuts and rolled oats, so you get that hearty, nutty richness without a single almond in sight — great news if you're navigating tree nut sensitivities that don't extend to walnuts. The food processor does most of the heavy lifting, blitzing the walnuts and basil into a rough, chunky pesto before the rest of the ingredients come together into a cohesive, press-and-roll mixture. Honey and olive oil keep everything naturally sweet and just sticky enough to hold its shape after a quick chill in the fridge. Hemp seeds are optional but add a subtle nuttiness and a little extra protein if you want to bulk them up. Once set, they store in the fridge for up to a week, making them an ideal make-ahead snack for busy days when you need something real to grab on the go.
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Learn more →Ingredients
12 servings
For the bites
- 2 cups rolled oats
- 1 cup raw walnuts
- ½ cup fresh basil leaves, packed
- ¼ cup extra virgin olive oil
- ⅓ cup tahini
- 3 tbsp honey
- 1 tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- 2 tbsp lemon juice
- 2 tbsp hemp seeds (optional)
Instructions
- 1
Add the walnuts and basil to a food processor and pulse 8–10 times until the walnuts are coarsely chopped and the basil is broken down into small flecks — the mixture should look like a rough, chunky pesto, not a smooth paste.
- 2
Add the tahini, olive oil, honey, lemon juice, turmeric, black pepper, and salt to the food processor. Pulse 5–6 more times until the mixture just comes together into a cohesive, slightly sticky mass.
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