BHA & BHT 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 in a way that feels far more impressive than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out a nutty richness that ties the whole thing together and gives the tapenade real depth. Every ingredient here is whole and unprocessed, which means none of the synthetic preservatives commonly snuck into jarred spreads, flavored oils, or store-bought condiments. For anyone avoiding BHA and BHT, that kind of label anxiety is real, and making this from scratch with extra-virgin olive oil, raw walnuts, and fresh aromatics sidesteps it entirely. The food processor keeps the texture coarse and rustic rather than blended smooth, so you get satisfying chunks of olive and walnut in every bite. Spread it thick on crusty bread, spoon it over grilled chicken, or use it as a punchy addition to a cheese board — it holds beautifully in the fridge for days and somehow gets even better overnight.
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!