Oats Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this walnut pesto olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a punchy, salty backbone, while toasted walnuts add a warm, nutty richness that rounds out every bite. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes layer in brightness and just enough heat to keep things lively. The whole thing comes together in a food processor in minutes, with no cooking beyond a quick toast of the walnuts in a dry skillet. Because every ingredient here is naturally grain-free and whole, there's zero concern about hidden oat-based fillers or thickeners that can sneak into store-bought spreads and condiments. The texture stays beautifully coarse and rustic — this is a spread with personality, not a smooth, featureless paste. Pile it onto crusty bread, swirl it into pasta, spoon it over grilled chicken, or serve it straight from the jar with a drizzle of good olive oil.
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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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