Wheat Free Walnut Pesto Lentil Spread

Total time50 min

Prep time15 min

Cook time25 min

5.0

(21)

This spread is earthy, herby, and deeply satisfying — the kind of thing you'll want to keep in the fridge at all times for snacking, grazing boards, or a quick lunch. Toasted walnuts bring a rich, nutty depth to the pesto base, while fresh basil, lemon juice, and a touch of cumin and turmeric give it a brightness that keeps every bite interesting. The lentils add body and protein, blending into a texture that's smooth enough to scoop but substantial enough to feel like a real meal. For anyone navigating wheat-free eating, this is the kind of crowd-pleasing dip that doesn't require any substitutions or workarounds — every single ingredient is naturally free of wheat, right down to the crackers suggestion. Pairing it with sliced vegetables or certified wheat-free crackers keeps the whole spread safe and simple without sacrificing anything on the flavor front. A final drizzle of good olive oil and a handful of fresh parsley on top make it look as impressive as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!