Mustard Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This earthy, herbaceous spread is the kind of thing you'll want to keep in the fridge at all times — ready to scoop onto crackers, pile onto vegetables, or eat straight from the bowl with a spoon. Simmered green or brown lentils form a hearty, protein-rich base, while toasted walnuts and a blitz of fresh basil bring a nutty, pesto-style depth that feels genuinely indulgent. A squeeze of lemon, two cloves of garlic, and warm hints of cumin and turmeric round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating condiment aisles with caution, this spread is a breath of fresh air — every single ingredient is whole and straightforward, with no hidden seasonings or pre-made pastes to second-guess. The food processor does most of the heavy lifting, and a quick toast of the walnuts in a dry skillet is the one small step that makes a genuinely big difference in flavor. Finished with a drizzle of good olive oil and a scatter of fresh parsley, it looks as impressive as it tastes. Bring it to a gathering or keep it as your weekday snack secret — either way, it disappears fast.

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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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