Gelatin 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 your table. The broiler does the heavy lifting on flavor here, coaxing deep, caramelized sweetness out of the peppers before they ever meet the food processor. A quick steam loosens the skins effortlessly, and the result is tender, silky pepper pieces folded through a bright, garlicky basil base with just enough red pepper flake heat to keep things interesting. Walnuts get pulsed separately and stirred in at the end, so they hold their texture and give every bite a satisfying, nutty crunch. The whole thing comes together with olive oil, fresh lemon juice, and real ingredients you can see and name — no hidden additives, stabilizers, or thickeners that can sneak into store-bought condiments and relishes. It's served at room temperature, which means you can make it ahead and let the flavors deepen before your guests arrive. A scatter of fresh parsley over the top makes it look like something you'd order at a restaurant, even though it came together in your own kitchen.
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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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