Brazil Nut Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two classics — pesto and tapenade — into one deeply savory condiment that earns a permanent spot in your fridge. Kalamata and green olives form the backbone, while toasted walnuts add a warm, nutty richness that makes the whole thing feel more substantial than your average olive spread. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes keep it bright and lively, so every bite has real complexity. The food processor does most of the work, but a few careful pulses are all that stand between you and a perfectly coarse, spreadable texture — no smooth, featureless paste here. Because every ingredient is whole and straightforward, there's no need to scrutinize labels for hidden tree nut blends or cross-contamination concerns from mixed-nut processing facilities. Slather it on crusty bread, toss it through pasta, spoon it over grilled chicken, or use it as a punchy dip for crudités — it genuinely works everywhere. Make a batch on Sunday and you'll find yourself reaching for the jar 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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