Seed Oil Free Walnut Pesto Olive Tapenade
This bold, briny spread layers two worlds into one irresistible condiment — the deep, salty punch of Kalamata and green olives meeting the herby freshness of basil pesto, all bound together with toasted walnuts and a bright hit of lemon. Every ingredient here is exactly what it sounds like, with no refined or industrial oils sneaking in anywhere. Extra-virgin olive oil does all the work, giving the tapenade a rich, fruity backbone that seed oils simply can't replicate. Toasting the walnuts in a dry skillet before blending is a small step that pays off enormously, coaxing out a deeper, nuttier flavor that makes the whole thing taste far more complex than the effort involved. The food processor keeps the texture coarse and rustic — this is a spread with personality, not a smooth paste — so every bite has something interesting going on. Pile it onto crusty bread, swirl it into pasta, spoon it over grilled chicken, or serve it straight from the jar with a drizzle of extra olive oil. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and eat well all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!