Alpha Gal Friendly Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in this bold relish that works as a spread, a topping, or an anytime condiment. The broiler does the heavy lifting on flavor, coaxing deep sweetness out of the peppers while the skins blister and collapse into something almost silky once peeled. Managing alpha-gal means steering clear of mammalian meat and certain hidden animal-derived additives, and this recipe is built entirely from plants — olive oil, fresh herbs, lemon juice, and raw walnuts with nothing to second-guess. The walnuts are pulsed separately so they stay chunky and toasty throughout, giving every bite a satisfying texture contrast against the tender pepper pieces. A bright, coarse basil paste ties everything together with garlic heat and a little citrus lift, while optional parsley adds a fresh finish. It comes together in one food processor with minimal cleanup, and the result is the kind of deeply flavored condiment that makes simple meals feel genuinely special.
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Learn more →Ingredients
6 servings
For the roasted peppers
- 3 large red bell peppers (about 1 ½ lb total)
- 1 tbsp extra-virgin olive oil
For the pesto-walnut base
- ½ cup raw walnuts
- 1 cup fresh basil leaves, loosely packed
- 1 small garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the whole red bell peppers on a baking sheet, rub them with 1 tbsp olive oil, and broil for 18–22 minutes, turning with tongs every 5–6 minutes, until the skins are deeply charred and blistered on all sides and the peppers have collapsed.
- 2
Transfer the charred peppers to a mixing bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes — this loosens the skins.
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