Vegetarian Pesto-Walnut Turmeric Tahini Bites
These little bites pack an impressive amount of flavor into a single, no-bake ball — earthy tahini, bright basil, warm turmeric, and toasty walnuts all coming together in a way that feels way more sophisticated than the effort involved. The food processor does the heavy lifting, turning the walnuts and fresh basil into a rough, chunky pesto base before the rest of the ingredients are folded in. Rolled oats give each bite satisfying chew and help the whole mixture hold its shape after a quick chill in the fridge. A squeeze of lemon juice keeps things bright and balances the richness of the olive oil and tahini, while black pepper actually helps your body absorb the turmeric — a small detail that makes a real difference. Optional hemp seeds add a subtle nuttiness and a little extra protein if you want to lean into the snack-as-fuel angle. They store beautifully in the fridge for up to a week, which makes them ideal for meal prepping or keeping something genuinely satisfying within arm's reach all week long.
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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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