Wheat Free Walnut Pesto Olive Tapenade
Briny, herby, and deeply savory, this spread layers 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 rich, nutty depth that makes this tapenade taste like something you'd find at a specialty deli counter. Everything comes together in a food processor, so you're looking at minimal prep and maximum flavor. For anyone navigating wheat-free eating, this recipe is naturally in the clear — every ingredient here, from the olives to the extra-virgin olive oil, is free of grain-based fillers or thickeners that can sneak into store-bought spreads. The texture lands somewhere between rustic and refined: coarse enough to have character, smooth enough to glide across a cracker or crostini (just swap in your favorite wheat-free option). A drizzle of olive oil before serving keeps it glossy and fresh, whether you're pulling it straight from the fridge or setting it out for a crowd. It keeps well for up to five days, which means you can make a batch ahead and have something genuinely special ready to go all week.
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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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