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–+ servings
Walnut, Olive, and Sun-Dried Tomato Tapenade – vegetarian recipe
Stav Kogan

Walnut, Olive, and Sun-Dried Tomato Tapenade

A modern twist on traditional tapenade, this recipe uses walnuts for a rich, savory, and lower-sodium spread bursting with omega-3s. It's a versatile and addictive dip perfect for parties, appetizers, or elevating everyday snacks.
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Servings: 1 cup
Calories: 74
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250 mL) walnuts
  • 1/2 cup (125 mL) pitted black Kalamata olives
  • 1/2 cup (125 mL) sun-dried tomatoes, soaked in water for 4 hours, then drained
  • 2 tablespoons (30 mL / 1 fl oz) capers
  • 2 tablespoons (30 mL / 1 fl oz) lemon juice
  • 1 small clove garlic, chopped
  • 1 tablespoon (15 mL / 0.5 fl oz) chopped fresh parsley
  • 1 1/2 teaspoons (7 mL / 0.2 fl oz) chopped fresh basil or 1/2 teaspoon / 2 mL (0.1 fl oz) dried
  • For a different texture, pulse the at the end instead of processing fully. This will create a chunkier, more rustic tapenade.
  • If you're short on time, use oil-packed sun-dried tomatoes instead of dry ones. Drain them well, but you can skip the 4-hour soaking time.
  • This tapenade tastes even better the next day! Make it ahead and store it in an airtight container in the refrigerator for up to a week. The flavors will meld and deepen overnight.

Method
 

  1. Place the walnuts in the bowl of a food processor. Process for about 15 seconds or until they reach a mealy, crumb-like texture.
  2. Add the drained sun-dried tomatoes, Kalamata olives, capers, lemon juice, and garlic to the food processor. Process until the mixture forms a paste, stopping two or three times to scrape down the sides of the bowl with a spatula.
  3. Add the fresh parsley and basil. Process for another 10 seconds to combine.
  4. Transfer the tapenade to a serving bowl.
  5. Serve immediately or store for later.
  6. Don't just use it as a dip! This versatile spread is fantastic tossed with pasta, spread on sandwiches, or used as a topping for grilled tofu or roasted vegetables.

Nutrition

Calories: 74kcalCarbohydrates: 6gProtein: 2gFat: 6g

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