BHA & BHT Free Walnut Pesto Roasted Red Pepper Relish
Smoky charred peppers meet a vibrant basil paste and toasty walnuts in a relish that feels equal parts rustic and impressive. The broiling process does serious heavy lifting here — deeply blistered skins and collapsed, jammy flesh give the finished dish a depth of flavor that no jarred shortcut can replicate. Because every ingredient is whole and unprocessed, from the raw walnuts to the fresh basil and cold-pressed olive oil, you never have to second-guess what's actually in your food. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into packaged nuts, bottled sauces, and pre-made pestos with frustrating regularity. The technique of pulsing the walnuts separately keeps them chunky and distinct, so each bite has a satisfying crunch against the silky pepper and herb base. A squeeze of lemon juice and a pinch of red pepper flakes round everything out with brightness and just enough heat. Spoon it over grilled chicken, stir it into pasta, or pile it onto crusty bread — this relish earns its place on the table every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!