Sesame Free Walnut Pesto Olive Tapenade

Briny, herby, and deeply savory, this spread brings together two Mediterranean classics in one bold, textured condiment. Kalamata and green olives form the backbone, while toasted walnuts add a nutty richness that makes the whole thing feel more substantial than a standard tapenade. Fresh basil and capers keep things bright, and a hit of lemon zest and red pepper flakes give it just enough lift and heat to keep you coming back for another scoop. The food processor does the heavy lifting, but the key is keeping the texture coarse — you want something rustic and spreadable, not a smooth paste. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini or any sesame-derived ingredients, which often sneak into store-bought tapenades and pestos without much fanfare. Every ingredient here is straightforward and easy to verify, so you can spread it confidently on crusty bread, toss it with pasta, or spoon it over roasted vegetables. It keeps well in the fridge for up to five days, making it one of those make-ahead staples that quietly improves everything it touches.

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