Artificial Food Coloring Free 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 paste built on fresh ingredients — toasted walnuts, bright lemon juice, real garlic, and warm spices like cumin and turmeric — so every component is something you can actually recognize and pronounce. That matters a lot when you're trying to avoid synthetic dyes, because store-bought dips and spreads are notorious for sneaking in colorants to boost their visual appeal. Here, the golden hue comes entirely from turmeric and the deep green from fresh basil, no artificial shortcuts needed. Toasting the walnuts before blending is a small step that pays off big, adding a nutty depth that makes the whole spread taste far more complex than the ingredient list suggests. It holds its shape beautifully on a spoon, making it ideal for scooping with sliced vegetables or crackers. A final drizzle of olive oil and a scatter of fresh parsley turn it into something that looks genuinely impressive on the table.
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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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