Xanthan Gum Free Walnut Pesto Olive Tapenade
This bold, briny spread brings together two Mediterranean classics — pesto and tapenade — into one deeply savory condiment that punches way above its weight. Toasted walnuts add a nutty richness that balances the salty depth of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The whole thing comes together in a food processor with zero fussy techniques, just a few rounds of pulsing until you hit that perfect coarse, spreadable texture. Because every ingredient here is a whole, recognizable food — olives, nuts, herbs, citrus, oil — there are no stabilizers, thickeners, or additives to worry about, making this a naturally clean recipe from start to finish. That matters more than you'd think, since many store-bought pestos and tapenades sneak in gums or modified starches to extend shelf life. Spread it thick on crusty bread, toss it with pasta, spoon it over grilled chicken, or serve it as part of a cheese board — it genuinely works everywhere. A drizzle of good olive oil before serving is the only finishing touch it needs.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!