MSG Free Walnut Pesto Olive Tapenade
Bold, briny, and packed with Mediterranean character, this spread brings together Kalamata and green olives, fresh basil, capers, and toasted walnuts into something that tastes like it came from a specialty deli counter. Toasting the walnuts first is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that balances the sharp, salty punch of the olives and capers. A hit of lemon zest, fresh lemon juice, and a pinch of red pepper flakes keep everything bright and lively without relying on any flavor enhancers or additives. Every single ingredient here is whole and recognizable, which makes this a genuinely clean option for anyone avoiding processed flavor boosters that sneak into store-bought spreads and jarred tapenades. The food processor does most of the work, and the key is restraint — you want a coarse, textured result, not a smooth paste, so the individual ingredients still shine through. Spoon it over crusty bread, swirl it into pasta, or use it as a bold accompaniment to a cheese board. It keeps in the fridge for up to five days, so making a full batch is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!