Carrageenan Free Walnut Pesto Olive Tapenade
Bold, briny, and packed with herby depth, this spread brings together two Mediterranean classics — pesto and tapenade — into one irresistible condiment. Toasted walnuts add a warm, nutty richness that balances the salty punch of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The whole thing comes together in a food processor, so you get that satisfying rustic texture without much effort at all. Many store-bought tapenades and pestos rely on emulsifiers and stabilizers — carrageenan being a common one — to achieve a smooth, shelf-stable consistency. Making this at home means every ingredient is exactly what it looks like: real olives, real olive oil, real herbs, nothing hidden. The coarse, chunky finish is actually part of the appeal, and no thickeners are needed to make it work beautifully. Spread it thick on crusty bread, swirl it into pasta, dollop it over roasted vegetables, or serve it alongside a cheese board for an instant crowd-pleaser. A drizzle of extra olive oil before serving brings it back to life after a stint in the fridge, and it keeps well for up to five days — if it lasts that 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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