Peanut Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two worlds — the herby freshness of pesto and the deep, savory punch of a classic olive tapenade — into one incredibly versatile condiment. Toasting the walnuts first is a small step that makes a big difference, coaxing out a rich, nutty depth that anchors all that olive and caper intensity. The food processor does the heavy lifting, but the key here is restraint: a few well-timed pulses keep the texture coarse and rustic rather than turning everything into a muddy paste. Kalamata and green olives together give you layers of flavor — earthy and fruity all at once — while fresh basil, lemon zest, and a pinch of red pepper flakes keep things lively and bright. For anyone navigating peanut concerns, this recipe is naturally built around walnuts and pantry staples with no ambiguous ingredients to second-guess. Slather it on crusty bread, toss it through pasta, spoon it over grilled chicken, or serve it straight from the jar with a drizzle of good olive oil — it genuinely works everywhere. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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