Chicken Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this walnut pesto olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that balances the bold saltiness of the Kalamata and green olives beautifully. Fresh basil and capers bring brightness and a little punch, while lemon zest and a hit of red pepper flakes keep every bite lively. The food processor does most of the work, but the key is keeping the texture coarse and rustic — this is not a smooth paste, and that chunky character is exactly what makes it so satisfying to eat. It comes together entirely from pantry staples and fresh herbs, with no animal proteins in sight, so it's naturally a great fit for anyone avoiding poultry without having to make a single substitution. Spread it on a charcuterie board, stir it into pasta, or spoon it over roasted vegetables — it holds up in the fridge for up to five days and honestly gets better as the flavors meld.
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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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