Gut Friendly Walnut Pesto Lentil Spread
This earthy, vibrant spread layers the richness of toasted walnuts and fresh basil with the grounding depth of cooked lentils — and the result is something you'll want to put on everything. Lentils are a powerhouse for gut health, delivering plant-based protein and fiber that feeds beneficial bacteria and keeps digestion humming along. Toasting the walnuts before blending draws out their natural oils and adds a warm, nutty complexity that makes the whole spread taste far more involved than it actually is. Cumin and turmeric bring gentle anti-inflammatory warmth without overwhelming the bright, herby pesto base, while fresh lemon juice keeps every bite lively and balanced. The food processor does the heavy lifting, leaving you with a spread that's mostly smooth but still has enough texture to feel satisfying rather than starchy. Scoop it up with crisp sliced vegetables or gluten-free crackers and you've got a snack or appetizer that genuinely earns its place on the table. It's the kind of recipe that looks impressive, tastes indulgent, and quietly does a lot of good work behind the scenes.
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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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