Sesame Free Walnut Pesto Lentil Spread
This earthy, herbaceous spread layers toasted walnuts and bright basil pesto right into a base of tender cooked lentils, landing somewhere between a dip and a thick, scoopable purée that feels genuinely satisfying. The walnuts get a quick toast in a dry skillet before hitting the food processor, which draws out a deeper, nuttier flavor that makes the whole thing taste far more complex than the ingredient list suggests. A hit of lemon juice, fresh garlic, cumin, and turmeric round out the pesto base with warmth and a little brightness, so every bite has real dimension. Because every ingredient here is whole and straightforward — no tahini, no hidden pastes, no store-bought shortcuts — it's a genuinely worry-free option for anyone navigating sesame restrictions, which can be surprisingly tricky with dips and spreads. The finished texture holds its shape on a spoon but stays creamy enough to drag a cracker through without resistance. Pile it into a bowl, drizzle on a little extra olive oil, and scatter some fresh parsley over the top for a spread that looks as good as it tastes alongside sliced vegetables or your favorite gluten-free crackers.
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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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