Gut Friendly Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and toasted walnuts into something that tastes far more complex than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out their natural oils and adds a warm, nutty depth that ties the whole thing together. The ingredients here are genuinely wholesome: no processed fillers, no hidden additives, just real whole foods that your digestive system can actually recognize and work with. Olive oil, walnuts, and fresh lemon juice bring healthy fats and anti-inflammatory properties that make this the kind of recipe you feel good about eating regularly. The food processor keeps the texture coarse and rustic rather than blended into oblivion, so every bite has a satisfying chew and a little personality. It comes together quickly and keeps in the fridge for up to five days, making it an easy go-to for spreading on crackers, stirring into grains, or spooning over roasted vegetables 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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