Turmeric Free Walnut Pesto Olive Tapenade
Bold, briny, and packed with Mediterranean character, this walnut pesto olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Toasted walnuts bring a warm, nutty depth that balances the saltiness of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep the whole thing bright and lively. The food processor does the heavy lifting, but a few careful pulses are all it takes — you want a coarse, textured spread, not a smooth paste, so every bite has something to offer. Avoiding turmeric is genuinely easy here because nothing in this recipe calls for it, meaning there are no sneaky spice blends or pre-made pastes to scrutinize for hidden ingredients. Red pepper flakes add just enough warmth without muddying the clean, herbaceous flavor profile. Spread it thick on crusty bread, spoon it over grilled fish, or stir it into pasta — this tapenade is endlessly versatile and keeps in the fridge for up to five days, getting even better as the flavors meld together.
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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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