Yeast Free Walnut Pesto Olive Tapenade
This bold, briny spread layers the best of two Mediterranean classics into one deeply savory condiment. Toasted walnuts bring a nutty richness that balances the salty punch of Kalamata and green olives, while fresh basil, capers, and a hit of lemon zest keep everything bright and lively. The food processor does most of the heavy lifting, but the key is keeping the texture coarse — you want something rustic and spreadable, not a smooth paste. Avoiding yeast is genuinely effortless here because every ingredient is naturally free of it, with no fermented additives or hidden leavening agents to worry about. It's the kind of recipe where the ingredient list does all the work, and the result tastes far more impressive than the effort involved. Slather it on crackers, stir it into pasta, or spoon it over grilled chicken — it's 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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