Emulsifier 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, blistering the peppers until they collapse into sweet, silky pieces that fold beautifully into the bright green herb base. Because every ingredient here is whole and unprocessed — olive oil, fresh basil, raw walnuts, lemon juice, garlic — there are no hidden additives or stabilizers to worry about, which is exactly what makes this recipe such a reliable choice when you need to keep things clean. Store-bought pestos and jarred pepper spreads are notorious for sneaking in lecithins and other emulsifying agents, so making this from scratch puts you fully in control. The walnuts get pulsed separately and folded in at the end, giving the finished relish a satisfying crunch that a smooth, processed version simply can't match. A pinch of red pepper flakes adds just enough heat to keep things interesting, and a handful of fresh parsley over the top 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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