Pistachio Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two Mediterranean classics — pesto and tapenade — into one deeply savory condiment that punches way above its weight. Toasted walnuts give it a rich, nutty backbone that plays beautifully against the salty depth of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The whole thing comes together in a food processor in just a few pulses, so you get that rustic, chunky texture that makes it feel genuinely homemade rather than blitzed into oblivion. For anyone navigating tree nut sensitivities around pistachios specifically, this recipe leans entirely on walnuts, so there's no need to second-guess the ingredient list or hunt for substitutions. Spread it thick on crusty bread, swirl it into pasta, or spoon it over grilled chicken — it's the kind of versatile condiment that earns permanent fridge-door status. A drizzle of good olive oil before serving wakes it right back up after a few days in the refrigerator, making it just as irresistible on day five as it was fresh.
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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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