Dairy Free Walnut Pesto Olive Tapenade
This bold, briny spread layers the best of two Mediterranean classics into one deeply savory condiment. Kalamata and green olives bring a salty, tangy punch, while toasted walnuts add richness and a subtle nuttiness that rounds everything out beautifully. Fresh basil, capers, lemon zest, and a hit of red pepper flakes keep the flavor lively and bright — the kind of complexity that tastes like you spent way more effort than you actually did. Because every ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label; it's effortlessly free of dairy from the start. The food processor does most of the heavy lifting, and the key is keeping the texture coarse and rustic rather than blending it into a smooth paste — that chunky consistency is what makes it so satisfying to scoop. Spread it thick on crusty bread, spoon it over grilled vegetables, or serve it alongside a cheese-free charcuterie board and watch it disappear. It keeps in the fridge for up to five days, so making a batch ahead is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!