Shellfish Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers the bold punch of 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 nutty richness that rounds out all that salty, tangy intensity and gives the tapenade real depth. The food processor does the heavy lifting, but the key is keeping things coarse and textured rather than blending it into a smooth paste, so every bite has something interesting going on. Red pepper flakes add just enough warmth to keep it lively without overwhelming the other flavors. Spread it thick on crusty bread, dollop it over roasted vegetables, or serve it alongside a cheese board and watch it disappear. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden seafood sneaking in through store-bought versions. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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