Seed Oil Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread is the kind of thing you'll want to keep in the fridge at all times — scoopable, satisfying, and packed with real flavor from toasted walnuts, fresh basil, and bright lemon juice. The lentils give it a creamy, protein-rich body that holds up beautifully on a spoon, while the pesto-walnut base brings a nutty depth that feels anything but basic. Every fat in this recipe comes from whole, recognizable sources — raw walnuts and extra virgin olive oil — so there's no need to scan labels for canola, sunflower, or other refined oils that sneak into so many store-bought dips and spreads. Toasting the walnuts in a dry skillet before blending is a small step that pays off big, coaxing out a warmth and richness that makes the whole spread taste more complex. Cumin and turmeric add a subtle, grounding spice that plays beautifully against the brightness of fresh basil and lemon. Pile it onto sliced vegetables or crackers, or just eat it straight from the bowl — no judgment here.
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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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