Coconut Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread brings together tender cooked lentils and a fragrant walnut-basil pesto into something genuinely craveable — the kind of dip that disappears fast at a gathering. Toasting the walnuts before blending is a small step that pays off big, coaxing out a deep, nutty richness that anchors the bright lemon and fresh basil. A pinch of cumin and turmeric woven into the pesto base gives the whole thing a warm, slightly exotic edge without overpowering the greens. The food processor does the heavy lifting, leaving you with a spread that's mostly smooth but still has enough body and texture to scoop satisfyingly onto a cracker or a slice of cucumber. So many store-bought dips and spreads sneak in coconut-derived oils or emulsifiers, making label-reading a chore — here, every ingredient is straightforward and easy to verify at a glance. It works beautifully as a party appetizer, a protein-packed snack, or even a thick sandwich spread layered with roasted vegetables. A final drizzle of good olive oil and a handful of fresh parsley on top makes it look like you put in far more effort than you actually did.
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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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