Gelatin Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, herbaceous spread brings together tender cooked lentils and a fragrant walnut-basil pesto into something that feels far more special than the sum of its parts. Toasting the walnuts before blending is a small step that pays off big — it deepens their nuttiness and gives the whole spread a warm, almost buttery richness. Bright lemon juice, fresh garlic, and a whisper of cumin and turmeric round out the flavor so every bite has real complexity. The food processor does the heavy lifting, leaving you with a thick, scoopable texture that holds beautifully on a cracker or alongside crisp sliced vegetables. Many store-bought dips and spreads sneak in gelatin-based stabilizers or thickeners to achieve that creamy consistency, but here the lentils themselves provide all the body you need — completely naturally. It's the kind of plant-forward appetizer or snack that disappears fast at a table, and nobody ever asks what's in it — they just reach for more.

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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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