Beef Free Walnut Pesto Olive Tapenade
This bold, briny spread is the kind of thing you make once and immediately want to put on everything — crusty bread, crackers, grilled vegetables, pasta, or straight off the spoon. Kalamata and green olives bring a salty, tangy depth, while toasted walnuts add a nutty richness that gives the whole thing a satisfying, almost meaty body. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes keep it lively and bright, so every bite has real complexity without feeling heavy. The food processor does most of the work, but the key is keeping the texture coarse and rustic — you want something spreadable with character, not a smooth paste. Entirely plant-based by nature, this recipe skips animal products entirely without any substitutions or workarounds; the ingredients just happen to be that way. It comes together in minutes and keeps in the fridge for up to five days, making it one of the most useful things you can have on hand for quick snacks or easy entertaining.
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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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