Anti Inflammatory Walnut Pesto Olive Tapenade
This bold, briny spread brings together two of the most celebrated ingredients in anti-inflammatory eating — walnuts and extra-virgin olive oil — alongside a generous heap of Kalamata and green olives, fresh basil, and bright lemon. Every component earns its place, from the capers and garlic that add depth to the red pepper flakes that give it just enough kick. Toasting the walnuts first is a small step that pays off big, coaxing out a nutty richness that anchors the whole mixture. The food processor does the heavy lifting, but the goal is texture, not smoothness — you want a coarse, rustic spread with visible bits that cling beautifully to a cracker or a slice of crusty bread. Polyphenol-rich olives, omega-3-packed walnuts, and anti-inflammatory olive oil all show up in meaningful amounts here, making this one of those rare recipes where eating well genuinely tastes indulgent. It makes eight servings and keeps in the fridge for up to five days, so you can prep it once and reach for it all week.
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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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