Cashew Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a bright basil paste and toasty walnuts in a relish that works equally well spooned over grilled chicken, stirred into pasta, or piled onto crusty bread. The broiler does the heavy lifting here — blistering the peppers until they collapse and turn silky sweet, with a depth of flavor that no jarred version can match. Walnuts step in as the nut of choice, pulsed just enough to stay chunky and add a satisfying, earthy crunch throughout every bite. Because the entire recipe is built around walnuts and pantry staples like olive oil, lemon juice, and fresh basil, anyone avoiding cashews can dig in without scanning a single label for hidden ingredients. The two-stage technique — processing the basil base separately before folding in the peppers and reserved walnuts — keeps the texture beautifully irregular, so you get pops of roasted pepper and nutty bits rather than a uniform mush. A pinch of red pepper flakes gives the whole thing a gentle, lingering heat that keeps you reaching for one more spoonful. Fresh parsley scattered over the top at the end adds a clean, herby finish that makes it look as good as it tastes.
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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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