Emulsifier Free Walnut Pesto Olive Tapenade
Briny, herby, and packed with bold Mediterranean flavor, this spread is the kind of thing you'll want to put on absolutely everything — crusty bread, grilled vegetables, roasted chicken, or straight off the spoon. Kalamata and green olives bring a punchy, salty depth, while toasted walnuts add a warm, nutty richness that makes this feel more substantial than a standard tapenade. Fresh basil and capers keep it bright, and a hit of lemon zest ties the whole thing together with just the right amount of lift. Every single ingredient here is whole and unprocessed, which means there are no hidden additives to navigate — no lecithins, no polysorbates, none of the stabilizers that sneak into store-bought spreads and dips. The olive oil does the emulsifying work naturally, binding everything into a coarse, spreadable texture without any manufactured help. Toasting the walnuts before processing is a small step that pays off in a noticeably deeper, more complex flavor throughout the finished spread. Make a batch at the start of the week and it keeps beautifully in the fridge for days, ready to elevate whatever you're eating next.
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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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