Pecan Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two of the Mediterranean pantry's greatest hits — pesto and tapenade — into one deeply savory, herb-forward condiment you'll want to put on everything. Toasted walnuts give it a rich, nutty backbone that plays beautifully against the salty punch of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep the whole thing bright and lively. The food processor does the heavy lifting, and keeping the texture coarse rather than blending it smooth is what makes this feel rustic and satisfying rather than one-dimensional. For anyone navigating tree nut concerns, walnuts are the only nut in this recipe — no pecans, no cross-contamination from mixed nut products — so you stay in full control of every ingredient from start to finish. 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 impressive ready for crackers, crostini, grilled chicken, or a cheese board at a moment's notice. A final drizzle of good olive oil before serving brings it back to life after chilling and makes it look like something straight off a restaurant antipasto spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!