Gelatin Free Walnut Pesto Olive Tapenade
This bold, briny spread layers the best of two Mediterranean classics into one deeply savory condiment. Toasted walnuts bring a warm, nutty richness that balances the salty punch of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The food processor does the heavy lifting, but the key is restraint — a few well-timed pulses give you that rustic, coarse texture that makes it feel handcrafted rather than blended into oblivion. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing hidden to second-guess on the label. It's the kind of recipe that rewards a quick pantry check and absolutely nothing more complicated than that. Spread it thick on crusty bread, swirl it into pasta, or spoon it over grilled fish — it holds up beautifully in the fridge for up to five days, getting even more flavorful as it sits.
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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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