Pork Free Walnut Pesto Lentil Spread
This earthy, vibrant spread brings together tender cooked lentils and a fragrant walnut-basil pesto into something that feels far more exciting than your average dip. Toasting the walnuts before blending is a small step that makes a big difference — it draws out a deep, nutty richness that anchors the bright lemon and fresh basil beautifully. A pinch of cumin and turmeric woven into the pesto base gives the whole thing a warm, slightly exotic undertone that keeps people coming back for another scoop. The final texture is the sweet spot between smooth and rustic, thick enough to pile onto a cracker without sliding off but never stiff or heavy. It's completely plant-based and built from whole, straightforward ingredients, so there's no need to scrutinize labels for hidden additives or worry about what's lurking in store-bought versions. Serve it with sliced vegetables or gluten-free crackers for a crowd-pleasing appetizer, or spread it generously inside a wrap for a satisfying lunch that holds its own.
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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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