Turkey Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers Kalamata and green olives with fresh basil, capers, and toasted walnuts into something that tastes far more complex than the effort involved. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that anchors the whole mixture and keeps it from tasting flat. A hit of lemon zest, fresh lemon juice, and a pinch of red pepper flakes give it that bright, slightly punchy finish that makes you want to keep going back for another scoop. The food processor does the heavy lifting, but the key is restraint — you're after a coarse, textured spread with personality, not a smooth paste. It comes together entirely from pantry-friendly and produce-aisle ingredients, so there's no guesswork about what's hiding in a store-bought version. Pile it onto crusty bread, spoon it over grilled vegetables, or serve it alongside a cheese board and watch it disappear. It keeps beautifully in the fridge for up to five days, so making a full batch ahead of time is absolutely worth it.
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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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