Fish 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. Kalamata and green olives form a deeply savory base, while toasted walnuts add a nutty richness and just enough texture to keep every bite interesting. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes layer in brightness and a gentle kick that makes this anything but one-dimensional. Traditional tapenade recipes sometimes sneak in anchovies for that umami depth, but this version achieves the same savory complexity entirely through plant-based ingredients — no fish, no seafood, nothing to second-guess. The food processor does most of the heavy lifting, and toasting the walnuts first is a small step that makes a genuinely noticeable difference in flavor. Serve it straight from the bowl with crusty bread, swipe it onto sandwiches, or spoon it over roasted vegetables — it holds up beautifully in the fridge for days, and honestly gets better as the flavors meld together.
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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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