Paleo Walnut Pesto Olive Tapenade
This bold, briny spread is the kind of thing you make once and then find yourself putting on absolutely everything. Kalamata and green olives bring deep, salty depth, while toasted walnuts add a nutty richness that takes the place of the cheese you'd find in a traditional pesto — making this completely grain-free and dairy-free without sacrificing any satisfaction. Fresh basil, capers, lemon zest, and a hit of red pepper flakes keep the flavor lively and layered, so it never tastes like something is missing. The food processor does most of the work, and the key is keeping the texture coarse and rustic — you want something spreadable and chunky, not a smooth paste. It comes together quickly and keeps in the fridge for up to five days, which means you can make a batch ahead and have something genuinely exciting ready to go all week. Scoop it onto cucumber rounds, spoon it over grilled chicken, or use it as a dip for raw vegetables — it holds its own in every role.
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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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