Cinnamon Free Walnut Pesto Olive Tapenade
Bold, briny, and packed with Mediterranean character, this walnut pesto olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like a proper occasion. Toasted walnuts bring a deep, nutty richness that plays beautifully against the salty punch of Kalamata and green olives, while fresh basil, capers, and bright lemon zest keep everything lively and fresh. The food processor does most of the heavy lifting, but the key is restraint — a few strategic pulses give you that rustic, coarse texture that makes it so satisfying to eat. For anyone navigating a sensitivity to warming spices, this recipe is naturally free of them without any substitutions or workarounds needed; every ingredient here is straightforwardly savory and herb-forward. A drizzle of good extra-virgin olive oil ties it all together, and the red pepper flakes add just enough heat to keep things interesting without overwhelming the other flavors. It keeps well in the fridge for up to five days, which means you can make a batch ahead and have something genuinely impressive ready to pull out whenever guests arrive or snack cravings strike.
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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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