Emulsifier Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread layers toasted walnuts and bright basil pesto into a protein-rich lentil base for something that feels genuinely special on a snack board or mezze spread. Every ingredient is whole and straightforward — cooked lentils, raw nuts, fresh herbs, olive oil, lemon — so there's nothing hidden to second-guess when you're avoiding additives like emulsifiers that sneak into so many store-bought dips and spreads. Toasting the walnuts before blending is a small step that pays off big, coaxing out a deeper, nuttier flavor that anchors the whole dish. A touch of cumin and turmeric gives the spread a warm, slightly exotic undertone without overwhelming the fresh basil. The food processor does the heavy lifting, and you can dial in the texture yourself — pulse it smooth or leave it a little rustic depending on your mood. Serve it with crisp sliced vegetables or your favorite crackers, and don't skip the final drizzle of good olive oil, which ties everything together beautifully.
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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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