Breastfeeding Friendly Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-garlic paste and toasty walnuts in a relish that tastes far more impressive than the effort involved. The broiling technique does the heavy lifting — deeply blistered skins steam off effortlessly, leaving behind sweet, silky pepper flesh that anchors the whole dish. Walnuts are a genuinely smart ingredient here, offering a plant-based source of omega-3 fatty acids that nursing parents are often encouraged to prioritize, and folding them in at the end keeps their texture satisfyingly chunky. Fresh basil, lemon juice, and a pinch of red pepper flakes give the relish a bright, layered flavor that feels anything but one-note. Everything comes together with simple, whole-food ingredients — no processed additives or mystery preservatives to second-guess. Spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or use it as a bold dip; it's the kind of versatile condiment that earns a permanent spot in your weekly rotation. A scatter of fresh parsley at the end adds a pop of color that makes it look like something straight off a restaurant menu.
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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)
Can be omittedflat-leaf parsley
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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