Vegan Walnut Pesto Lentil Spread
This spread is earthy, herby, and deeply satisfying — the kind of thing that disappears fast at a party but is just as good eaten straight from the bowl with a handful of crackers. Cooked green or brown lentils form a creamy, protein-rich base, while toasted walnuts bring a nutty richness that makes the whole thing feel indulgent without a drop of dairy or any animal products in sight. Fresh basil, bright lemon juice, and two warm spices — cumin and turmeric — give it a complexity that goes well beyond your average dip. Toasting the walnuts in a dry skillet before blending is a small step that makes a noticeable difference, coaxing out a deeper, almost buttery flavor that ties everything together. The food processor does the heavy lifting, and you can control the texture yourself — pulse it smooth or leave it a little rustic depending on your mood. A drizzle of good olive oil and a scatter of fresh parsley over the top make it look genuinely impressive on a board alongside sliced vegetables. It's the kind of plant-based recipe that wins over skeptics without trying too hard.
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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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