Rye Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

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 plays beautifully against the brightness of fresh lemon juice and basil. Cumin and turmeric add a subtle warmth that keeps every bite interesting without overwhelming the herby freshness. The food processor does the heavy lifting, leaving you with a spread that's creamy enough to scoop but textured enough to feel substantial. Since every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works as written. Pile it onto sliced vegetables or your favorite gluten-free crackers for a snack board centerpiece that genuinely impresses, or spread it thick on a plate and let people dig in.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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