Breastfeeding Friendly Walnut Pesto Olive Tapenade
This bold, briny spread layers two kinds of olives with fresh basil, capers, and toasted walnuts into something that tastes far more complex than the effort involved. Walnuts are a standout ingredient here — they're one of the best plant-based sources of omega-3 fatty acids, which matter a lot when you're nursing and thinking about what goes into your body every day. The extra-virgin olive oil adds another layer of healthy fat, and the whole thing comes together in a food processor without any fuss. Bright lemon juice and zest cut through the richness of the olives, while a pinch of red pepper flakes gives it just enough edge to keep things interesting. It's a chunky, textured spread rather than a smooth paste, which makes it incredibly versatile — pile it onto crackers, swipe it across toast, or spoon it over grilled chicken or fish. Because you're making it from scratch with whole, recognizable ingredients, you know exactly what's going into every bite, which is a genuine relief when you're being thoughtful about your diet. Make a jar on Sunday and you'll have a flavor-packed, nourishing condiment ready to go 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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