Chicken Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-walnut paste in this bold relish that works as a dip, a spread, or a punchy topping for just about anything on your table. The broiler does the heavy lifting on flavor here — deeply blistered peppers develop a natural sweetness that plays beautifully against the brightness of fresh lemon juice and the earthy crunch of raw walnuts. Steaming the charred peppers before peeling is the kind of low-effort technique that makes a real difference, loosening the skins and concentrating that roasted depth even further. The food processor keeps things chunky and textured rather than blended smooth, so every spoonful has a satisfying mix of tender pepper pieces, coarse walnut bits, and herby green paste. Fresh basil, garlic, and a pinch of red pepper flakes round out the flavor with just enough heat to keep things interesting. This is the kind of plant-forward recipe that genuinely doesn't feel like it's missing anything — it's rich, layered, and completely satisfying on its own terms. A scatter of flat-leaf parsley over the top before serving adds a fresh 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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