Celery Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that feels equally at home spooned over grilled chicken, stirred into pasta, or piled onto crusty bread. The broiling step is where the magic happens — deeply blistered peppers get steamed in their own heat until the skins slip right off, leaving behind sweet, silky flesh with a subtle smokiness that store-bought roasted peppers simply can't match. A quick pulse in the food processor keeps everything beautifully chunky, so each bite has real texture and presence rather than blending into a smooth, forgettable sauce. The walnuts are folded in at the end to preserve their rough, nutty crunch, which plays perfectly against the tender pepper pieces and the bright, garlicky basil paste. Fresh lemon juice and a pinch of red pepper flakes give the whole thing a lively edge that keeps you reaching for another spoonful. There's no celery anywhere in the ingredient list — not as a base, not as a filler, not hiding in a seasoning blend — so this is a genuinely worry-free option for anyone navigating that restriction. A scatter of fresh parsley over the top before serving 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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