Low Sugar Walnut Pesto Lentil Spread
This earthy, herbaceous spread is the kind of thing you make once and then find yourself putting on everything. Simmered lentils get blended with a fragrant walnut-basil pesto spiked with lemon juice, garlic, cumin, and turmeric — the result is creamy, deeply savory, and genuinely satisfying in a way that plant-based dips don't always manage to be. Every single ingredient here is whole and unprocessed, so there's no hidden sweetener sneaking in from a jar or a packet, which makes it a genuinely reliable choice when you're keeping a close eye on what's going into your food. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a nutty richness that ties the whole spread together. The texture lands somewhere between hummus and a rustic tapenade — smooth enough to scoop easily, but with just enough body to feel substantial. Pile it onto crackers, drag some sliced vegetables through it, or spread it thick on whatever you have nearby. A final drizzle of olive oil and a handful of fresh parsley turn it into something that looks as good as it tastes.
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Learn more →Ingredients
8 servings
For the lentils
- ¾ cup green or brown lentils, rinsed
- 2 cups water
- ¼ tsp salt
For the pesto-walnut base
- 1 cup fresh basil leaves, packed
- ¾ cup raw walnuts
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice (from about 1 lemon)
- 2 garlic cloves, minced
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- sliced vegetables or gluten free crackers, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 20–25 minutes, until the lentils are completely tender and have absorbed most of the water.
- 2
Drain any remaining liquid through a fine-mesh strainer and spread the lentils on a plate or sheet pan. Let them cool for 10 minutes until no longer steaming.
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