Honey Free Walnut Pesto Olive Tapenade
This bold, briny spread layers two worlds into one irresistible condiment — the earthy richness of a walnut pesto meets the punchy, salty depth of a classic olive tapenade. Toasting the walnuts first is a small step that pays off big, coaxing out a nutty warmth that anchors the whole mixture. Kalamata and green olives bring contrasting character, while capers, lemon zest, and a pinch of red pepper flakes keep every bite lively and bright. The food processor does the heavy lifting, but the key is restraint — you're going for a coarse, textured spread with personality, not a smooth paste. For anyone avoiding sweeteners, this recipe is naturally in the clear: every single ingredient here is savory, tangy, or herby, with zero need for honey or any added sweetener to make it sing. Pile it onto crusty bread, swirl it into pasta, spoon it over roasted vegetables, or use it as a punchy sandwich spread — it's endlessly versatile. Stored in the fridge with a thin layer of olive oil on top, it actually gets better after a day or two as the flavors meld together.
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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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