Nitrate & Nitrite Free Walnut Pesto Olive Tapenade

Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and toasted walnuts into something that tastes far more complex than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out a nutty richness that anchors the whole mixture and keeps it from tasting flat. A hit of lemon zest, fresh lemon juice, and red pepper flakes give it that bright, slightly punchy finish that makes you want to keep going back for another scoop. For anyone navigating preserved and cured foods carefully, this recipe is a genuinely satisfying find. Conventional tapenades and deli spreads often rely on cured olives or processed ingredients that can carry unwanted additives, but every component here is straightforward — fresh herbs, raw nuts, drained olives, and good olive oil. Nothing hidden, nothing processed beyond what you can see and control yourself. The texture lands somewhere between rustic and refined: coarse enough to have real character on a cracker or crostini, but spreadable enough to work as a sandwich layer or a topping for roasted vegetables. It keeps well in the fridge for up to five days, and a drizzle of olive oil before serving brings it right back to life.

About Fig

Fig 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 →