Nightshade Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread is proof that plant-based snacking can be genuinely exciting. Toasted walnuts bring a deep, nutty richness to the pesto base, while fresh basil, lemon juice, and a touch of cumin and turmeric layer in brightness and warmth that keep every bite interesting. The cooked lentils fold in to create a spread that's thick enough to scoop but smooth enough to swipe across a cracker without falling apart. For anyone navigating a nightshade-free lifestyle, dips and spreads can be a minefield — most store-bought options lean heavily on tomato or roasted red pepper — so having a bold, satisfying alternative like this one in your rotation is genuinely useful. There are no tomatoes, peppers, or potatoes anywhere in the ingredient list, just whole, clean foods that happen to taste incredible together. It comes together in a food processor and works beautifully with sliced vegetables or gluten-free crackers for an easy appetizer or afternoon snack. A final drizzle of good olive oil and a handful of fresh parsley make it look as impressive as it tastes.
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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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