Cashew Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, herbaceous spread brings together tender cooked lentils and a fragrant walnut pesto in a way that feels both rustic and genuinely impressive. Toasting the walnuts before blending is a small step that makes a big difference — it draws out a deep, nutty richness that carries the whole dish. Fresh basil, bright lemon juice, garlic, and warm spices like cumin and turmeric give it layers of flavor that go way beyond your average dip. The food processor does the heavy lifting, leaving you with a spread that's creamy enough to scoop but textured enough to feel satisfying. Many store-bought dips and pestos sneak in cashews or cashew-based creamers, so making this from scratch means you know exactly what's in the bowl. It's beautiful served with crunchy sliced vegetables or crackers, and that final drizzle of olive oil with a scatter of fresh parsley makes it look like something you'd order at a restaurant. Whether you're putting together a snack board or need a crowd-pleasing appetizer, this one delivers serious flavor with minimal fuss.

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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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