Celery Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and toasted walnuts into something that tastes far more complex than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that anchors the whole mixture and keeps it from tasting flat. A hit of lemon zest and juice cuts through the richness, while red pepper flakes add just enough warmth to keep things interesting. The food processor does the heavy lifting, but the key is stopping before it turns into a paste — that coarse, chunky texture is what makes it so satisfying to scoop onto crusty bread or spoon over grilled proteins. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient here is straightforward, with no hidden stalks or celery seed lurking in a spice blend. It keeps well in the fridge for up to five days, so you can make a batch ahead and have something genuinely impressive ready to pull out whenever guests arrive or a snack craving hits.
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!