Barley Free Walnut Pesto Olive Tapenade
Briny, herby, and rich with toasted walnut depth, this Mediterranean-inspired spread is the kind of thing you'll want to put on absolutely everything. Kalamata and green olives bring a punchy, savory backbone, while fresh basil and capers keep it bright and lively — all pulled together with good extra-virgin olive oil and a hit of lemon zest. Toasting the walnuts first is a small step that makes a big difference, coaxing out a nutty warmth that rounds out the bold olive flavors beautifully. The food processor does the heavy lifting, and the goal is a coarse, textured consistency rather than a smooth paste — that rustic chunkiness is exactly what makes it so satisfying to scoop onto crusty bread or crackers. For anyone navigating grain sensitivities, this recipe is naturally built from whole, straightforward ingredients with no hidden fillers or grain-based thickeners to worry about. It keeps well in the fridge for up to five days, so you can make a batch ahead and have a seriously impressive appetizer or snack ready to go at any moment.
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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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