Chicken Free Walnut Pesto Lentil Spread
This earthy, vibrant spread is the kind of thing that disappears fast at a party — creamy lentils blended with a punchy walnut pesto that's fragrant with fresh basil, toasted nuts, and a warm hit of cumin and turmeric. 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. The lemon juice keeps everything bright, while the garlic and olive oil round it out into something that feels genuinely indulgent. It's completely plant-based and built entirely from whole, recognizable ingredients, so there's no need to scrutinize labels for hidden animal proteins or sneaky additives. The texture lands somewhere between hummus and tapenade — smooth enough to scoop easily but with just enough body to hold up on a cracker or a thick slice of cucumber. A drizzle of good olive oil and a handful of fresh parsley on top make it look like something you'd order at a restaurant. Whether you're feeding a crowd or just stocking the fridge for the week, this spread is an effortless, flavor-packed win.
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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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