Pregnancy Friendly Walnut Pesto Olive Tapenade
Bold, briny, and packed with good fats, this spread is the kind of thing you'll want to keep in the fridge at all times. Kalamata and green olives bring deep, savory depth, while fresh basil and a hit of lemon zest keep everything bright and lively. Toasted walnuts add a subtle nuttiness and a satisfying texture that makes this feel far more substantial than your average dip. Eating well during pregnancy often means being thoughtful about ingredients, and this recipe leans on whole, recognizable foods — no processed additives, no mystery preservatives, just real pantry staples you can feel good about. The olive oil provides healthy monounsaturated fats, and the walnuts bring omega-3s to the table, both of which are genuinely useful during this season of life. The capers and lemon juice are rinsed and freshly squeezed, so you're in full control of what goes in. The food processor does most of the heavy lifting here, and the whole thing comes together quickly without any cooking beyond a few minutes of toasting. Spread it on crackers, swipe it across toast, or use it as a savory base for a grain bowl — it's endlessly versatile and keeps beautifully in the fridge for up to five days.
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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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