Alpha Gal Friendly Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and a bright hit of lemon in a way that feels both rustic and impressive. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that ties the whole mixture together. The food processor does the heavy lifting, but a few careful pulses keep the texture coarse and satisfying rather than turning it into a smooth paste. For anyone navigating alpha-gal syndrome, this recipe is naturally free from mammalian meat and dairy, relying entirely on plant-based ingredients and good olive oil to build its bold flavor. No swaps needed, no label-reading anxiety — just honest Mediterranean pantry staples doing exactly what they're meant to do. Spread it thick on crusty bread, spoon it over grilled fish, or serve it alongside roasted vegetables for an easy appetizer that looks like you put in way more effort than you did. It keeps well in the fridge for up to five days, so making a full batch ahead of time is absolutely worth it.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!