Pecan Free Walnut Pesto Lentil Spread
This earthy, herb-forward 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 generous handful of fresh basil bring that classic pesto energy in a completely nut-free-party-friendly way (no pecans anywhere near this recipe). A hit of lemon juice, two cloves of garlic, and warm spices like cumin and turmeric push the flavor somewhere genuinely interesting — bright and savory with just a little depth you wouldn't expect from a dip. The food processor does the heavy lifting, blending everything into a spread that's mostly smooth but still has enough texture to feel substantial. Toasting the walnuts in a dry skillet before blending is a small step that makes a big difference, coaxing out a nutty, almost buttery richness that ties the whole thing together. Finished with a drizzle of good olive oil and a scatter of fresh parsley, it looks as impressive as it tastes — and it comes together with pantry staples and one pot.
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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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