Gluten Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two Mediterranean classics — pesto and tapenade — into one deeply savory condiment that punches way above its weight. Toasted walnuts add a nutty richness and just enough body to balance the salty depth of Kalamata and green olives, while fresh basil keeps everything bright and aromatic. Capers, lemon zest, and a pinch of red pepper flakes layer in complexity that makes this taste like something you'd find at a fancy charcuterie board, not something you threw together in a food processor. The whole thing comes together naturally without any grains or thickeners, so it's a genuinely effortless fit for anyone avoiding gluten — no swaps or workarounds needed. Texture is everything here, so resist the urge to over-process; you want a coarse, rustic spread with visible bits, not a smooth paste. Pile it onto rice crackers, spoon it over grilled chicken, stir it into pasta, or use it as a punchy sandwich spread — it's endlessly versatile. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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