Chestnut Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two classics — pesto and tapenade — into one deeply savory condiment that punches way above its weight. Toasted walnuts add a warm, nutty richness that anchors the whole thing, while Kalamata and green olives bring that signature salty depth you want on a charcuterie board or slathered across crusty bread. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes keep every bite lively and layered without tipping into one-note territory. The food processor does the heavy lifting, and the key is keeping the texture coarse and rustic — you want something spreadable, not a smooth paste. Toasting the walnuts first is a small step that makes a genuinely noticeable difference, drawing out their oils and giving the finished tapenade a deeper, more complex flavor. It keeps well in the fridge for up to five days, which means you can make a batch ahead and have something impressive ready to pull out whenever guests arrive. A final drizzle of good olive oil before serving brings it all back to life.
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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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