Artificial Food Coloring Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers the bold punch of Kalamata and green olives with fresh basil, capers, and a bright hit of lemon — then gets a nutty, earthy backbone from toasted walnuts. Every single ingredient here is exactly what it sounds like: whole, real, and completely free from synthetic dyes or artificial colorings that sneak into so many store-bought tapenades and pestos. Toasting the walnuts in a dry skillet before blending is a small step that pays off enormously, coaxing out a depth of flavor that makes this taste far more complex than the effort involved. The food processor does the heavy lifting, but the key is keeping the texture coarse and rustic — you want something that clings to a cracker or crostini, not a smooth paste. A drizzle of extra-virgin olive oil, a little lemon zest, and a pinch of red pepper flakes round everything out into a spread that feels genuinely restaurant-worthy. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have something impressive ready to pull out all week long.
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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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