Fish Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that's bold enough to steal the show at any table. The broiling process does the heavy lifting here — blistering the pepper skins until they collapse and turn sweet and silky, ready to soak up every bit of that garlicky, lemon-bright paste. Walnuts get pulsed separately so they stay chunky and toasty, giving the finished relish a satisfying texture that sets it apart from anything you'd find in a jar. Everything comes together in a food processor without any seafood-derived ingredients, no anchovy paste hiding in the pesto, no fish sauce sneaking into the base — just clean, plant-forward flavors from start to finish. That matters more than it sounds, because plenty of store-bought pestos and relishes rely on hidden umami boosters that make them off-limits. Serve this at room temperature alongside crusty bread, spooned over grilled vegetables, or stirred into pasta for a weeknight dinner that feels genuinely special. A scatter of fresh flat-leaf parsley at the end keeps the color vivid and adds one last bright note before it hits the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!