High Fructose Corn Syrup Free Walnut Pesto Olive Tapenade
This bold, briny spread layers two kinds of olives with fresh basil, toasted walnuts, and capers into something that tastes like it came straight from a Mediterranean deli counter. Toasting the walnuts first is a small step that pays off big — it draws out a deep, nutty richness that anchors the whole mixture and keeps it from tasting flat. The food processor does the heavy lifting, but the key is keeping things coarse and textured rather than blending it into a smooth paste, so every bite has something interesting going on. A hit of lemon zest and fresh lemon juice cuts through the saltiness of the olives and capers, while red pepper flakes add just enough heat to keep things lively. Store-bought condiments and spreads are notorious for sneaking in sweeteners you never asked for, but every single ingredient here is exactly what it says it is — whole, real, and naturally free of any added corn-derived sweeteners. Slather it on crusty bread, spoon it over grilled chicken, or stir it into pasta for an instant flavor upgrade. It keeps in the fridge for up to five days, so making a full batch is absolutely worth it.
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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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