Artificial Flavors Free Walnut Pesto Roasted Red Pepper Relish
Bright, smoky, and loaded with fresh herb flavor, this roasted red pepper relish is the kind of condiment that makes everything it touches taste more interesting. Broiling the peppers until deeply charred and then letting them steam is the move that unlocks their natural sweetness and silky texture — no shortcuts, no additives, just real technique. The pesto-walnut base comes together in a food processor using fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, so every single ingredient is something you can actually pronounce. Folding in the hand-chopped walnuts at the end keeps the texture satisfyingly chunky rather than blended into oblivion. For anyone who scrutinizes store-bought condiments and pesto jars for synthetic flavor enhancers or mystery "natural flavors," making this from scratch is a genuine relief — you control every component from start to finish. Spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or serve it alongside a cheese board and watch it disappear. A little fresh parsley scattered on top adds a pop of color that makes it look as good as it tastes.
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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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