Caffeine Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red bell peppers meet a bright, herby basil paste and toasty walnuts in a relish that manages to feel both rustic and a little bit fancy at the same time. The broiler does the heavy lifting here, blistering the peppers until they collapse and turn silky-sweet, while a quick steam loosens the skins so they slip right off. The food processor brings everything together into a chunky, vibrant mixture — not a smooth purée, but something with real texture and personality in every spoonful. Walnuts are folded in at the end so they stay coarse and nutty rather than disappearing into the mix, which makes each bite genuinely interesting. Every single ingredient in this recipe is naturally free of stimulants, so there's nothing to second-guess or swap out — just whole, clean produce, good olive oil, and fresh herbs. Spoon it over grilled chicken or fish, pile it onto crusty bread, or use it as a bold condiment alongside roasted vegetables. A little fresh parsley scattered over the top right before serving adds a pop of color that makes it look like it came straight out of a restaurant kitchen.
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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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