PCOS Friendly Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and a bright hit of lemon in a way that feels far more impressive than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out their natural richness and adds a subtle nuttiness that rounds out all that bold olive flavor. Walnuts are a standout ingredient here because they bring healthy fats and anti-inflammatory properties that align well with the hormonal and metabolic goals behind a PCOS-supportive way of eating. Extra-virgin olive oil adds another layer of those beneficial fats, making this more than just a condiment — it's genuinely nourishing. The food processor does most of the work, and the key is stopping before it turns smooth; that coarse, chunky texture is exactly what makes it so satisfying spread on whole grain crackers, stirred into roasted vegetables, or spooned over grilled chicken. A squeeze of fresh lemon at the end keeps everything tasting vibrant and alive. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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