Chestnut Free Pesto-Walnut Turmeric Tahini Bites
These no-bake bites pack a serious flavor punch — earthy turmeric, bright lemon, fresh basil, and nutty tahini all come together in a way that feels way more sophisticated than a simple snack ball has any right to be. The food processor does the heavy lifting, blitzing walnuts and basil into a rough, chunky pesto base before the rest of the ingredients fold in to create a cohesive, slightly sticky mixture that holds together beautifully. Rolled oats give every bite a satisfying chew, while the tahini and olive oil keep things rich and smooth without any dairy in sight. A pinch of black pepper alongside the turmeric is a smart move — it helps the spice really sing and gives the flavor a subtle warmth that lingers. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on walnuts and sesame-based tahini, both of which are entirely distinct and work together here in the most delicious way. Once chilled, they firm up into tidy little rounds that are easy to grab from the fridge all week long. Make a batch on Sunday and you'll be very glad you did by Wednesday afternoon.
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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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