Vegetarian Walnut Pesto Olive Tapenade
This bold, briny spread is the kind of thing you make once and immediately want to put on everything — crusty bread, roasted vegetables, a cheese board, a spoon. Kalamata and green olives bring deep, salty depth, while toasted walnuts add a nutty richness that makes this feel more substantial than your average tapenade. Fresh basil and capers weave in herby, tangy notes, and a hit of lemon zest keeps the whole thing bright and lively. The food processor does the heavy lifting, but the key is restraint — you're going for a coarse, textured spread with personality, not a smooth paste. Everything here is naturally plant-based, so there's no swapping or substituting required; it's just good ingredients doing exactly what they're supposed to do. Make a jar on Sunday and you'll be pulling it out of the fridge 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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