Ginger Free Walnut Pesto Olive Tapenade
Bold, briny, and deeply savory, this walnut pesto olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like a serious appetizer. Kalamata and green olives team up with fresh basil, capers, and a hit of lemon zest for a flavor that's complex without being fussy. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that anchors the whole mixture and keeps it from tasting flat. The food processor does most of the heavy lifting, and the goal is a coarse, textured spread rather than a smooth paste, so it comes together quickly without much effort. For anyone navigating a ginger-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden in the lineup that would raise a red flag. It keeps well in the fridge for up to five days, so you can make a batch ahead and pull it out whenever you need an easy snack or a crowd-pleasing addition to a cheese board. A final drizzle of good olive oil before serving brings it all back to life after chilling.
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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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