Paraben Free Walnut Pesto Lentil Spread
This earthy, herb-forward spread layers the richness of toasted walnuts with bright basil pesto and tender cooked lentils for something that feels far more special than your average dip. The walnuts get a quick toast in a dry skillet before hitting the food processor, which deepens their flavor and gives the whole spread a warm, nutty backbone. Ground cumin and turmeric add a subtle warmth that plays beautifully against the fresh lemon juice and garlic, keeping every bite lively and complex. The lentils bring body and protein, blending into a texture that's smooth enough to scoop but substantial enough to hold its shape — perfect for piling onto crackers or dragging a crisp vegetable through. Every ingredient here is whole and straightforward, which is exactly the point when you're trying to avoid the synthetic preservatives and additives that sneak into so many store-bought spreads and condiments. A finishing drizzle of good olive oil and a scatter of fresh parsley pull it all together into something that looks as impressive as it tastes. It's the kind of recipe you'll find yourself making on repeat for snack boards, lunches, and everything in between.
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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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