Carrageenan Free Walnut Pesto Roasted Red Pepper Relish

Smoky, charred red peppers meet a punchy basil-and-walnut base in this bold relish that works as a spread, a topping, or an outright dip. The peppers go under the broiler until deeply blistered and collapsed, then steam in their own heat until the skins slip right off — a simple technique that concentrates their natural sweetness beautifully. A quick blitz of fresh basil, garlic, lemon juice, and olive oil builds a bright, coarse pesto, while the walnuts get folded in at the end so they stay chunky and satisfying rather than disappearing into the mix. The whole thing comes together in one food processor with just a handful of whole, recognizable ingredients — no packaged shortcuts, no stabilizers, no fillers that sneak in unwanted additives. That matters because many store-bought pestos, roasted pepper spreads, and jarred relishes rely on thickeners and emulsifiers that can be hard to avoid if you're keeping your diet clean. Here, every ingredient is exactly what it says it is: real peppers, real nuts, real herbs. Finish it with a scatter of fresh parsley and serve at room temperature, and you've got something that looks and tastes far more impressive than the effort it actually takes.

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