Mustard Free Walnut Pesto Olive Tapenade
This bold, briny spread layers the best of two Mediterranean classics into one deeply savory condiment. Toasted walnuts bring a warm, nutty richness that balances the salty punch of Kalamata and green olives, while fresh basil and lemon zest keep everything tasting bright and alive. Capers and a pinch of red pepper flakes add just enough edge to make it genuinely exciting on a cracker, a crostini, or a cheese board. Many store-bought tapenades and pestos sneak in mustard or mustard-derived ingredients as an emulsifier or flavor booster, so making your own is the smartest move when you need to keep things safe. Every ingredient here is straightforward and easy to verify, so there are no hidden surprises. The olive oil does all the binding work, pulling the mixture into a lush, coarse spread without any shortcuts you'd have to second-guess. The food processor does most of the heavy lifting, and the key is restraint — you want texture, not a smooth paste, so a few well-timed pulses are all it takes. Make a batch ahead and stash it in the fridge for up to five days, and it only gets better as the flavors meld together overnight.
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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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