Citric Acid Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, toasted walnuts, and capers into something that tastes like it came from a specialty deli counter. The walnuts get a quick toast in a dry skillet before hitting the food processor, which brings out a warm, nutty depth that makes the whole thing feel more complex than the effort involved. For anyone navigating a citric acid sensitivity, the brightness here comes entirely from fresh lemon juice and zest rather than any processed acid additives — so you stay in control of exactly what goes in. The food processor does the heavy lifting, but a few strategic pulses keep the texture coarse and rustic rather than turning it into a smooth paste, which is exactly what you want. Spread it thick on crusty bread, stir it into pasta, or serve it alongside roasted vegetables and let it do all the talking. It keeps well in the fridge for up to five days, so making a batch ahead is genuinely worth it — just finish it with a drizzle of olive oil before serving to bring it 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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