Nutmeg Free Walnut Pesto Lentil Spread
This earthy, vibrant spread layers the brightness of fresh basil with the richness of toasted walnuts and the hearty body of simmered lentils — the kind of dip that disappears fast at any table. Toasting the walnuts before blending is a small step that makes a big difference, coaxing out a deep, nutty warmth that anchors the whole dish. Cumin and turmeric add gentle depth without overwhelming the fresh herb flavor, and a squeeze of lemon keeps everything tasting alive and balanced. Many store-bought dips and spice blends quietly sneak in nutmeg as a background note, so making this from scratch means you stay in full control of every ingredient. The food processor does most of the heavy lifting — a quick pulse brings the pesto base together, and the lentils fold in to create a spread that's thick, scoopable, and satisfying without being heavy. It's equally at home on a party platter with crackers and sliced vegetables or spread thickly onto toast for a quick weekday lunch. A final drizzle of good olive oil and a scatter of fresh parsley make it look as good 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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