Cinnamon 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 spoonable topping for just about anything on the table. The broiler does the heavy lifting on flavor here — those deeply blistered peppers develop a natural sweetness and depth that no jarred version can match. A quick steam after charring makes the skins slip right off, leaving behind silky, intensely flavored pepper pieces that fold beautifully into the herby base. The walnuts get pulsed separately and stirred in at the end, so they stay chunky and add a satisfying bite against the soft peppers and smooth pesto. Fresh basil, lemon juice, and a pinch of red pepper flakes keep everything bright and lively without leaning on any warming spices — which means this is a genuinely safe pick when you need to avoid spice blends that often sneak in unexpected ingredients. It comes together in one food processor with straightforward pantry staples, and the finished relish is best served at room temperature where all those flavors really open up.
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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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