Caffeine Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread is the kind of thing you'll want to keep in the fridge at all times — ready to scoop onto crackers, pile onto sliced vegetables, or eat straight from the bowl with a spoon. Simmered lentils form a hearty, protein-rich base that blends beautifully with a fragrant walnut-basil pesto, and the result is something far more interesting than your average dip. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a deeper, nuttier flavor that anchors the whole spread. A squeeze of fresh lemon, a hit of garlic, and warm spices like cumin and turmeric round everything out with just enough complexity to keep people guessing what's in it. The food processor does most of the heavy lifting, and you can dial in the texture to your liking — somewhere between rustic and silky is the sweet spot. Everything here is naturally free of caffeine without any substitutions or workarounds needed, so you can serve it confidently at any gathering. Finish with a drizzle of good olive oil and a scatter of fresh parsley, and it looks as impressive 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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