Shellfish Free Walnut Pesto Lentil Spread
This earthy, vibrant spread brings together tender simmered lentils and a fragrant walnut-basil pesto into something that feels far more special than the sum of its parts. Toasting the walnuts before blending is the kind of small step that makes a big difference — it draws out a deep, nutty richness that pairs beautifully with bright lemon juice and fresh basil. A pinch of cumin and turmeric woven into the pesto base gives the whole thing a warm, subtly complex undertone that keeps people coming back for another scoop. The texture lands somewhere between hummus and tapenade: smooth enough to spread easily but with just enough body to hold up on a cracker or a thick slice of cucumber. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden seafood derivatives that sometimes sneak into store-bought dips and spreads. It works beautifully as a party appetizer, a weekday snack, or even a sandwich layer when you want something a little more interesting than plain hummus. Finish it with a generous drizzle of olive oil and a handful of fresh parsley, and it looks as good as it tastes.
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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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