Macadamia Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two worlds — classic olive tapenade and herby walnut pesto — into one deeply savory condiment that works on everything from crusty bread to grilled chicken. Toasting the walnuts first is a small step that pays off big, coaxing out a nutty richness that anchors the salty Kalamata and green olives beautifully. Fresh basil, capers, lemon zest, and a hit of red pepper flakes keep things lively, so every bite has layers of flavor without feeling heavy. The food processor does most of the work, and the key is stopping before it turns completely smooth — that rustic, chunky texture is exactly what makes it so satisfying to spread or spoon. For anyone navigating tree nut concerns around macadamias specifically, walnuts are the star here and there's nothing in the ingredient list to second-guess. It keeps well in the fridge for up to five days, so you can make a batch ahead and have a seriously impressive appetizer or condiment ready to go all week.
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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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