Kalamata Olive Tapenade

Instructions

1. Toast the Walnuts: Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 6–8 minutes until lightly golden and fragrant. Allow them to cool.1 cup walnuts
2. Blend the Walnuts: Add the toasted walnuts to a food processor and blend until they form a smooth paste.toasted walnuts
3. Build the Tapenade: Add the basil, parsley, olive oil, garlic, red onion, Kalamata olives, lemon juice, rosemary, and black pepper. Pulse until mostly smooth while leaving just a little texture.2 cups basil, ½ cup parsley, ¼ cup olive oil, 3 cloves garlic, ½ red onion, 2½ cups kalamata olives, 1 tbsp lemon juice, 1 tbsp rosemary, ½ tsp black pepper
4. Taste and Adjust: Taste the tapenade and adjust the seasoning if needed.
5. Serve: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.