Fish Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread is the kind of thing you'll want to keep in the fridge at all times. Tender simmered lentils get blended with a fragrant walnut-basil pesto spiked with lemon juice, garlic, cumin, and a hint of turmeric — the result is creamy, deeply savory, and just a little nutty in the best possible way. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a warm, golden depth that elevates the whole dish. The food processor does the heavy lifting, bringing everything together into a thick, scoopable spread that holds its shape beautifully on a cracker or alongside fresh-cut vegetables. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels for hidden seafood derivatives or fish-based additives that sneak into so many store-bought dips and sauces. A final drizzle of good olive oil and a scatter of fresh parsley make it look like something you'd order at a restaurant. It works as a party appetizer, a weekday snack, or an unexpected sandwich spread that will have everyone asking for the recipe.
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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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