MSG Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, herbaceous spread layers toasted walnuts and fresh basil into a pesto-style base that gets blended with tender cooked lentils for something genuinely satisfying to scoop and share. Every ingredient here is whole and straightforward — no flavor packets, no seasoning blends, no shortcuts that sneak in unwanted additives — which makes it a reliable choice when you need to know exactly what's going into your food. The walnuts get a quick toast in a dry skillet before hitting the food processor, and that few minutes of extra attention pays off in a deeper, nuttier flavor that carries the whole dish. Cumin and turmeric add a warm, subtle backbone, while fresh lemon juice keeps everything bright and balanced. The final texture is creamy but still has a little body to it, so it holds beautifully on a cracker or alongside sliced vegetables without turning into a thin dip. It's the kind of thing you make for a gathering and end up eating half of before anyone else arrives.

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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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