Coconut Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and a bright hit of lemon in a way that feels both rustic and seriously impressive. Toasting the walnuts first is a small step that makes a big difference — it draws out their natural richness and adds a subtle nuttiness that rounds out all that bold olive flavor. The food processor does the heavy lifting, but the key is keeping the texture coarse and chunky rather than blending it into a paste, so every bite has something interesting going on. Many store-bought tapenades and pestos sneak in unexpected oils or additives, but every ingredient here is straightforward and easy to verify. Red pepper flakes add just enough warmth, and the lemon zest keeps the whole thing tasting fresh rather than heavy. Spread it thick on crusty bread, spoon it over grilled chicken, stir it into pasta, or serve it alongside a cheese board — it genuinely works everywhere. Stored in the fridge with a drizzle of olive oil on top, it keeps beautifully for days and somehow gets even 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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