High Fructose Corn Syrup Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread brings together simmered lentils and a fragrant walnut-basil pesto in a way that feels both rustic and genuinely impressive. Toasting the walnuts before blending coaxes out a deep, nutty richness that makes every bite more complex, while fresh lemon juice and garlic keep things bright and lively. A pinch of cumin and turmeric woven into the pesto base adds just enough warmth to make you wonder why more dips aren't made this way. The whole thing gets processed to a creamy-but-textured consistency that holds beautifully on a cracker or scoops up perfectly with sliced vegetables. For anyone navigating sweetener-laden store-bought dips and spreads, this is a genuinely satisfying alternative — every single ingredient is whole and straightforward, with zero need for processed condiments or packaged shortcuts. It's the kind of recipe you make once and then find yourself doubling the next time around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!