Dairy Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, vibrant spread layers toasted walnuts and fresh basil into a pesto-style base that gets blended with tender cooked lentils for something genuinely satisfying and scoopable. The result is creamy without a drop of dairy — no cheese, no butter, no cream — just good olive oil, bright lemon juice, and warm spices doing all the heavy lifting. Cumin and turmeric give it a subtle depth that sets it apart from your average dip, while the toasted walnuts add a nutty richness that makes it feel indulgent even though every ingredient is completely plant-based. It holds its shape beautifully on a spoon, which means it works just as well spread thick on crackers as it does scooped up with crisp sliced vegetables. Dairy-free entertaining often means settling for store-bought hummus again, but this spread genuinely earns a spot at the center of the table. The food processor does most of the work, and the whole process is straightforward enough that you can pull it together without much 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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