Citric Acid Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-walnut paste in this bold relish that works equally well as a dip, a spread, or a spoonable topping for grilled meats and crusty bread. The broiler does the heavy lifting on flavor here — blistering the peppers until they collapse and turn sweet and silky, with a depth that no jar from the store can quite match. For anyone navigating citric acid sensitivities, store-bought condiments and relishes are a minefield of preservatives and acidulants, so making your own from whole, straightforward ingredients is genuinely the move. Every component in this recipe is clean and easy to verify: fresh bell peppers, raw walnuts, basil, garlic, olive oil, and a squeeze of lemon juice for brightness. The walnuts get pulsed separately and folded in at the end, so they stay coarse and toasty rather than disappearing into the mix — that textural contrast is what makes this relish feel substantial rather than just saucy. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the sweet roasted pepper base. It comes together in one food processor and a single bowl, making it as practical as it is impressive.
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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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