Soy Free Walnut Pesto Olive Tapenade
Briny Kalamata olives, bright green olives, and a generous handful of fresh basil come together in a spread that tastes like something you'd find at a Mediterranean table — bold, herby, and deeply savory. Toasting the walnuts first is the move that sets this apart, coaxing out a nutty richness that balances the salty punch of the olives and capers beautifully. A hit of lemon zest, fresh lemon juice, and a pinch of red pepper flakes keep everything lively without overwhelming the other flavors. The food processor does the heavy lifting, but the key is keeping the texture coarse and rustic — this is not a smooth paste, and that chunky character is exactly what makes it so satisfying to scoop onto crusty bread or swipe across a cracker. Soy tends to sneak into a lot of store-bought spreads and condiments as a filler or preservative, so making your own from scratch with whole, recognizable ingredients means you know exactly what's in the jar. It keeps in the fridge for up to five days, and a quick drizzle of extra-virgin olive oil before serving brings it right back to life.
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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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