Almond Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two worlds — the earthy richness of a pesto and the punchy, salty depth of a classic tapenade — into one seriously addictive condiment. Toasted walnuts give it a warm, nutty backbone that plays beautifully against the Kalamata olives, capers, and fresh basil, while a hit of lemon zest and red pepper flakes keep every bite lively. The whole thing comes together in a food processor in minutes, and the texture stays rustic and chunky rather than turning into a smooth paste — which is exactly what makes it so satisfying to spread or scoop. For anyone navigating tree nut concerns around almonds specifically, this recipe leans entirely on walnuts, so there's no need to swap anything out or second-guess a store-bought version that might sneak in almond flour or almond oil as a filler. Slather it on crusty bread, toss it through warm pasta, spoon it over grilled chicken, or use it as a dip for crudités — it's one of those versatile staples that earns its place in the fridge all week long. A drizzle of good olive oil before serving wakes it right back up after chilling.
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Learn more →Ingredients
8 servings
- ½ cup raw walnut halves
- 1 ½ cups pitted kalamata olives, drained
- ¼ cup pitted green olives, drained
- 1 cup fresh basil leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 2 tbsp capers, drained and rinsed
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes
- ¼ cup extra-virgin olive oil, plus more as needed
- ¼ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the toasted walnuts and garlic to a food processor and pulse 6–8 times until coarsely chopped.
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