Lactose Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread is the kind of thing you make once and then find yourself putting on everything. Simmered green or brown lentils form a hearty, protein-rich base, while toasted walnuts and a fragrant blitz of fresh basil, garlic, lemon juice, and warm spices like cumin and turmeric bring serious depth and complexity. The whole thing comes together in a food processor, landing somewhere between a rustic dip and a bold sandwich spread — thick enough to hold its shape but smooth enough to scoop easily with a cracker or a crisp slice of cucumber. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required; the olive oil and walnuts provide all the richness you'd ever want. Toasting the walnuts before blending is a small step that makes a noticeable difference, coaxing out a nuttier, more rounded flavor that ties the whole spread together. Finish it with a drizzle of good olive oil and a handful of fresh parsley, and it looks as impressive as it tastes. It's an ideal appetizer, snack board centerpiece, or weekday lunch upgrade that genuinely earns its place at the table.
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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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