Pregnancy Friendly Walnut Pesto Lentil Spread
This earthy, vibrant spread is the kind of snack that feels indulgent while quietly delivering serious nutrition. Lentils bring a hearty base loaded with plant-based protein, folate, and iron — all nutrients that matter enormously during pregnancy — while toasted walnuts add healthy fats and a rich, nutty depth that makes every bite feel satisfying. Fresh basil, lemon juice, and a touch of cumin and turmeric give the whole thing a bright, aromatic lift that keeps it from ever tasting like "health food." The food processor does most of the heavy lifting, blending everything into a creamy-yet-textured spread that holds its shape beautifully on a cracker or alongside sliced vegetables. Because every ingredient is whole and straightforward, there's no guesswork about what's actually in it — just real food you can feel good about. It works equally well as a party dip, a quick afternoon snack, or a protein-packed addition to a lunch spread.
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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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