Fructose Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread layers toasted walnuts and fragrant basil into a pesto-style base that gets blended with tender cooked lentils for something genuinely satisfying. The result is thick, scoopable, and full of savory depth — the kind of thing you'll want to keep in the fridge for snacking all week. Managing fructose intake often means scanning every label and second-guessing dips and spreads that sneak in onion, honey, or high-fructose ingredients, but every component here is straightforward and easy to verify. Lentils, walnuts, olive oil, fresh basil, lemon juice, and a handful of warm spices — nothing hidden, nothing processed. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a nutty richness that anchors the whole spread. A drizzle of good olive oil and a scatter of fresh parsley on top make it look as appealing as it tastes. Pair it with sliced vegetables or your favorite crackers and it works equally well as a party appetizer or a quiet afternoon snack.
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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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