Breastfeeding Friendly Walnut Pesto Lentil Spread
This earthy, herb-forward spread is the kind of thing you'll want to keep in the fridge at all times — creamy enough to scoop, textured enough to feel satisfying, and packed with ingredients that genuinely pull their weight during the postpartum period. Lentils bring plant-based protein and iron, walnuts add healthy fats and omega-3s, and fresh basil with a hit of lemon keeps everything tasting bright rather than heavy. The gentle warmth of cumin and turmeric rounds out the flavor without overwhelming it, making this a spread that feels nourishing rather than medicinal. Toasting the walnuts before blending is a small step that makes a big difference — it deepens their flavor and gives the whole spread a subtle richness that tastes far more complex than the ingredient list suggests. Everything comes together in a food processor, so the effort is minimal even on days when energy is in short supply. Scoop it onto crackers, drag some sliced vegetables through it, or spread it thick on whatever you have handy — it holds up beautifully however you serve it.
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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)
Can be omittedfresh parsley
- 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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