Mushroom Free Walnut Pesto Olive Tapenade
Briny, herby, and packed with bold Mediterranean flavor, this spread is the kind of thing you'll want to put on absolutely everything. Kalamata and green olives bring a deep, salty backbone, while toasted walnuts add richness and a subtle nuttiness that sets this apart from a standard tapenade. Fresh basil and capers keep it lively, and a hit of lemon zest and red pepper flakes give it just enough brightness and warmth to make each bite interesting. The food processor does most of the work, but the key is keeping the texture coarse and rustic — you want something spreadable, not a smooth paste. For anyone navigating a mushroom-free lifestyle, this is the kind of crowd-pleasing appetizer that requires zero substitutions or workarounds, since every ingredient here is naturally in the clear. Slather it on crusty bread, spoon it over grilled chicken, or stir it into pasta for a quick weeknight shortcut. Make a jar on Sunday and you'll be reaching for it all week 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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