Barley Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-walnut paste in a relish that feels equally at home spooned over grilled chicken, tucked into a sandwich, or scooped up with crusty bread. The broiler does the heavy lifting here, coaxing deep, caramelized flavor out of the peppers before they ever meet the other ingredients. A quick steam after charring makes the skins slip right off, leaving behind silky, intensely sweet pepper flesh that gets folded into a bright, garlicky basil base. The walnuts are pulsed separately and stirred in at the end, so they keep a satisfying crunch and a slightly rustic, chunky texture throughout. Every ingredient in this recipe is naturally free of barley and grain-based fillers — no store-bought shortcuts that might sneak in hidden grain derivatives. Fresh lemon juice and red pepper flakes give the whole thing a lively kick that keeps it from feeling heavy. Make a big batch and keep it in the fridge; it only gets better as the flavors settle together.
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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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