Capsaicin Free Walnut Pesto Lentil Spread
Earthy lentils meet fragrant basil and toasted walnuts in a spread that feels indulgent but comes together with surprisingly little effort. The walnuts get a quick toast in a dry skillet before hitting the food processor, which deepens their flavor and gives the final texture a satisfying richness. Bright lemon juice and fresh garlic keep things lively, while cumin and turmeric add a warm, subtle complexity that makes this feel like so much more than a simple dip. For anyone navigating capsaicin sensitivity, this recipe is a genuinely exciting find — bold, layered flavor without a single chile, hot pepper, or spicy seasoning in sight. The food processor does most of the heavy lifting, blending everything into a spread that holds its shape beautifully on a cracker or alongside crisp sliced vegetables. It works just as well as a party appetizer as it does a weekday snack you pull straight from the fridge.
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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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