Hazelnut Free Walnut Pesto Lentil Spread
This earthy, vibrant 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 flavor and gives the whole spread a warm, nutty richness that pairs beautifully with the bright hit of lemon and fresh basil. A pinch of cumin and turmeric woven into the pesto base adds just enough warmth to keep things interesting without overwhelming the herbaceous notes. The final texture is creamy but still has some body, so it scoops cleanly onto crackers or clings perfectly to sliced vegetables. For anyone navigating tree nut concerns, it's worth noting that walnuts are used here intentionally and exclusively — there are no hazelnuts or hazelnut-derived ingredients anywhere in the recipe, making it a genuinely safe and satisfying option for that specific restriction. It works equally well as a party dip, a sandwich spread, or a protein-packed snack you can pull from the fridge all week long.
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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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