Hazelnut Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two worlds — the herby richness of a classic pesto and the salty, punchy depth of a Mediterranean tapenade — into one irresistible condiment. Toasting the walnuts first is a small step that makes a big difference, coaxing out a warm, nutty flavor that anchors the whole mixture without overwhelming the olives and fresh basil. Kalamata and green olives team up with capers, lemon zest, and a pinch of red pepper flakes to create layers of flavor that feel far more complex than the effort involved. The food processor does the heavy lifting, but the key is keeping things coarse and textured — this is meant to be rustic and scoopable, not a smooth paste. For anyone navigating tree nut sensitivities around hazelnuts specifically, walnuts are the star here and there's nothing in this recipe that sneaks in unwanted ingredients the way store-bought tapenades sometimes do. Pile it onto crusty bread, swirl it into pasta, spoon it over grilled chicken, or use it as a dip for crudités — it genuinely works everywhere. It keeps in the fridge for up to five days, so making a full batch is always the right call.
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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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