Pescatarian Walnut Pesto Lentil Spread
This earthy, vibrant spread layers toasted walnuts and fresh basil into a pesto-style base that gets blended with tender cooked lentils for something genuinely satisfying and a little unexpected. The result is thick, creamy, and packed with flavor — bright from lemon juice, aromatic from garlic, and gently warm from a touch of cumin and turmeric. Toasting the walnuts before blending is a small step that makes a big difference, drawing out their natural richness and giving the whole spread a deeper, nuttier backbone. It holds its shape beautifully on a spoon, making it ideal for scooping up with crisp sliced vegetables or your favorite crackers. Everything here is naturally plant-based and free from meat or poultry, so it fits comfortably into a pescatarian lifestyle without any substitutions or workarounds needed. It's the kind of dip that disappears fast at a gathering but is equally good as a quick weeknight snack straight from the fridge.
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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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