Rice Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and a bright hit of lemon in a way that feels far more impressive than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that anchors the whole mixture and keeps it from tasting flat. The food processor does the heavy lifting, but a few careful pulses keep the texture coarse and rustic rather than turning everything into a smooth paste, which is exactly what a great tapenade should be. Red pepper flakes add just enough warmth to make each bite interesting without overwhelming the other flavors. Naturally grain-free and built entirely from whole, recognizable ingredients, this is the kind of recipe where you never have to second-guess what's in it. Spread it over toasted bread, spoon it alongside grilled chicken or fish, or serve it straight from the jar with crudités — it holds beautifully in the fridge for up to five days, so making a batch ahead is always a smart move.
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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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