Mediterranean Diet Friendly Walnut Pesto Olive Tapenade
This bold, briny spread is the kind of thing you make once and immediately want to put on everything — crusty bread, grilled vegetables, roasted chicken, a spoon. Kalamata and green olives bring the salty depth, while toasted walnuts add a nutty richness that rounds out the sharp edges beautifully. Fresh basil, capers, lemon zest, and a hit of red pepper flakes layer in brightness and just enough heat to keep things interesting. The food processor does the heavy lifting, but the key is stopping before it turns smooth — that coarse, chunky texture is exactly what makes it so satisfying to eat. This kind of recipe is a natural fit for plant-forward, olive oil-based eating, leaning on whole ingredients that are staples of coastal Mediterranean cooking. It keeps well in the fridge for up to five days, so you can make a batch ahead and have something genuinely impressive ready to pull out whenever you need 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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