Legume Free Walnut Pesto Olive Tapenade
Bold, briny, and packed with Mediterranean character, this spread brings together two classic condiments — pesto and tapenade — into one deeply savory, texture-rich blend. Toasting the walnuts before processing is a small step that pays off big, coaxing out a nutty warmth that anchors the whole dish. Kalamata and green olives team up with capers, fresh basil, lemon zest, and a hit of red pepper flakes for a flavor that's complex without being fussy. The food processor does the heavy lifting, but the key is restraint — you're going for a coarse, spreadable consistency, not a smooth paste, so every bite has something interesting going on. For anyone navigating legume-free eating, this is the kind of recipe that proves you're not missing out: no beans, no lentils, no peanuts, just clean whole ingredients that happen to taste incredible together. Spread it thick on crusty bread, swipe it across grilled chicken, or use it as a punchy base for a cheese board. It keeps in the fridge for up to five days, though it rarely lasts that 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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