Eggless Walnut Pesto Lentil Spread
This earthy, vibrant spread brings together tender cooked lentils and a fragrant walnut-basil 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 pairs beautifully with the brightness of fresh basil and lemon juice. A pinch of cumin and turmeric woven into the base adds warmth and a subtle golden hue that makes the finished spread look as good as it tastes. The food processor does the heavy lifting, blending everything into a thick, scoopable texture that holds its shape without being stiff or dense. It's naturally free of eggs at every stage — no binders, no emulsifiers, just whole ingredients doing exactly what they're supposed to do. Pile it onto crackers, drag some sliced vegetables through it, or spread it thick on whatever you've got nearby. A final drizzle of olive oil and a scatter of fresh parsley turns a simple bowl into something you'd genuinely want to set out for guests.
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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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