Cashew Free Walnut Pesto Olive Tapenade
This bold, briny spread is the kind of thing you make once and then find yourself putting on absolutely everything — crusty bread, grilled chicken, roasted vegetables, a spoon. Kalamata and green olives bring deep, salty character, while fresh basil and capers add brightness and a little punch. Toasted walnuts give it a rich, nutty backbone that makes the whole thing feel more substantial than your average tapenade. The food processor does the heavy lifting, and the goal is texture — coarse, spreadable, and full of personality, not a smooth paste. Many store-bought pestos and tapenades sneak in cashews or mixed nut blends, so making this from scratch means you know exactly what's in the jar. A hit of lemon zest and red pepper flakes keeps every bite lively, and a final drizzle of good olive oil before serving takes it over the top. Make a batch on Sunday and you'll be reaching for it 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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