Beef Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, vibrant spread is the kind of thing that disappears fast at a gathering — creamy lentils blended with a fragrant walnut pesto that's bright with fresh basil, lemon, and just enough garlic to keep things interesting. Toasting the walnuts before blending is a small step that pays off big, coaxing out a deeper, nuttier flavor that anchors the whole dish. A pinch of cumin and turmeric woven into the pesto base gives it a warmth that feels unexpected but completely right. The food processor does most of the heavy lifting, and the result is a spread that holds its shape beautifully — thick enough to scoop with a cracker, smooth enough to swipe across a plate. It's naturally plant-forward and completely free of any animal proteins, so there's no need to scrutinize labels or swap out a single ingredient. Pile it onto gluten-free crackers or surround it with sliced vegetables for a snack board centerpiece that looks far more impressive than the effort required.

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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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