Carrageenan Free Pesto-Walnut Turmeric Tahini Bites
These little bites pack a serious amount of flavor into a one-inch ball — earthy tahini, bright basil, warm turmeric, and buttery walnuts all come together in a way that feels almost too good to be a no-bake snack. The food processor does most of the heavy lifting, turning walnuts and fresh basil into a rough, chunky pesto base before the rest of the ingredients fold in. Rolled oats give each bite a satisfying chew and help the whole mixture hold its shape after a quick chill in the fridge. Carrageenan, a thickener and stabilizer commonly found in nut milks, creamers, and processed snack foods, has no place here — every ingredient is whole, recognizable, and straightforward. Turmeric and black pepper are a classic pairing for a reason, and that golden warmth comes through in every bite alongside the nuttiness of tahini and a squeeze of lemon to keep things bright. Hemp seeds are optional but worth adding for a little extra texture and nutrition. Make a batch on Sunday and you'll have a week's worth of snacks that are genuinely exciting to reach for.
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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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