Carrageenan Free Walnut Pesto Lentil Spread
This earthy, vibrant spread layers the brightness of fresh basil and lemon with the warmth of toasted walnuts, tender lentils, and a gentle undercurrent of cumin and turmeric. The result is something that sits beautifully between a dip and a pâté — thick enough to scoop with a cracker, bold enough to hold its own on a veggie platter. Many store-bought dips and spreads sneak in thickeners and stabilizers that can be hard to spot on a label, so making this one from scratch puts you fully in control of every ingredient. Toasting the walnuts before blending is a small step that pays off big, coaxing out a deeper, nuttier flavor that ties the whole spread together. The lentils get blended just long enough to turn creamy while keeping a little texture, so it never feels heavy or one-dimensional. A final drizzle of good olive oil and a scatter of fresh parsley make it look as impressive as it tastes. It's the kind of recipe you'll find yourself making on repeat for snack boards, light lunches, or whenever you need something satisfying that comes together with real, whole ingredients.
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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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