This bold, briny spread layers the best of two Mediterranean classics into one irresistible condiment. Toasted walnuts bring a deep, nutty richness that balances the salty punch of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The food processor does the heavy lifting, but the key is restraint — a few well-timed pulses give you that rustic, coarse texture that makes it so satisfying to scoop onto a cracker or swipe across a slice of crusty bread. For anyone navigating grain sensitivities, this recipe is naturally built around whole, clean ingredients with zero grains in sight, so there's no need to scrutinize labels or swap anything out. A pinch of red pepper flakes adds just enough warmth to make it interesting without overwhelming the other flavors. Make a jar on Sunday and you'll find yourself reaching for it all week — on charcuterie boards, stirred into pasta, or spooned over roasted vegetables straight from the pan.
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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.
Add the toasted walnuts and garlic to a food processor and pulse 6–8 times until coarsely chopped.
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