Honey Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This spread is earthy, herby, and deeply satisfying — the kind of thing that disappears fast at a gathering but is just as good eaten straight from the bowl with a handful of crackers. Toasting the walnuts before blending is a small step that pays off big, coaxing out a rich, nutty depth that makes the pesto base taste far more complex than the ingredient list suggests. Fresh basil, bright lemon juice, and a whisper of cumin and turmeric give it a flavor that sits somewhere between classic pesto and a Middle Eastern dip — in the best possible way. Because every single ingredient here is naturally free of honey and any sweetener, there's no label-reading required and no substitutions to stress over. The lentils bring body and protein, so this spread actually fills you up rather than just tasting good. Pulse it to a coarse paste if you like a little texture, or let the food processor run a bit longer for something silkier — either way it holds its shape beautifully on a spoon or cracker. Serve it with sliced vegetables for a light snack, or spread it thick on crackers for something that feels genuinely indulgent.

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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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