Nutmeg 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 rich, nutty depth that anchors the whole mixture without any warm spices in sight. Every single ingredient here is naturally free of nutmeg, so there's no label-scanning or substitution gymnastics required. The food processor does the heavy lifting, and the goal is a coarse, textured consistency rather than a smooth paste, which gives each bite real character. A hit of lemon zest and juice keeps everything bright and balanced against the saltiness of the olives and capers. Spread it thick on crusty bread, spoon it over grilled chicken, or serve it alongside a cheese board — it holds its own in just about any role. Stored in the fridge with a drizzle of olive oil on top, it only gets better over the next few days.
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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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