Lupin Free Walnut Pesto Olive Tapenade

Briny, herby, and bold, 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 a deep, nutty richness that anchors the whole mixture and keeps it from tasting flat. A hit of lemon zest, fresh lemon juice, and a pinch of red pepper flakes give it that bright, slightly punchy finish you want on a charcuterie board or smeared thick onto crusty bread. The food processor does most of the heavy lifting, but the key is restraint — you're going for a coarse, textured spread, not a smooth paste, so a few well-timed pulses are all it takes. Every ingredient here is naturally free from lupin, which can sneak into store-bought spreads and condiments through flour-based fillers or thickeners, so making it yourself means you know exactly what's in the jar. It keeps in the fridge for up to five days, and a quick drizzle of olive oil before serving brings it right back to life.

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