Brazil Nut Free Walnut Pesto Lentil Spread
This earthy, vibrant spread layers the brightness of fresh basil pesto with the hearty depth of simmered lentils, landing somewhere between a dip and a sandwich filling — and it works beautifully in both roles. Toasting the walnuts before blending is the quiet hero of the whole recipe, coaxing out a warm, nutty richness that makes the finished spread taste far more complex than the ingredient list suggests. Cumin and turmeric add just enough warmth to keep things interesting without overwhelming the herby, garlicky base. The lentils get blended in while still slightly textured, so you get a spread that's creamy enough to scoop but substantial enough to actually satisfy. Store-bought nut-based dips and pestos can be a minefield when it comes to mixed-facility processing, so making this from scratch with whole, simple ingredients gives you full control over what's actually in the bowl. A drizzle of good olive oil and a handful of fresh parsley over the top before serving makes it look like something you'd find at a fancy mezze spread — no special occasion required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!