Pork Free Walnut Pesto Olive Tapenade
Briny, herby, and packed with bold Mediterranean flavor, this spread is the kind of thing you'll want to put on absolutely everything. Kalamata and green olives form a deeply savory base, while toasted walnuts add a nutty richness and just enough texture to keep every bite interesting. Fresh basil, capers, lemon zest, and a pinch of red pepper flakes layer in brightness and a gentle kick that makes this anything but one-dimensional. The whole thing comes together in a food processor in minutes, and the result is a coarse, rustic spread that looks and tastes like it came from a specialty deli counter. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, plant-based pantry staples doing their thing. Serve it at room temperature with crusty bread, spoon it over grilled vegetables, or stir it into pasta for an instant weeknight upgrade. It keeps beautifully in the fridge for up to five days, so making a full batch is always worth it.
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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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