Gluten Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that feels far more impressive than the effort it takes to make. Broiling the peppers until deeply blistered and then letting them steam is the move that unlocks their silky texture and concentrated sweetness — no shortcuts needed. The walnuts get pulsed separately so they stay coarse and toasty, giving every spoonful a satisfying crunch against the soft, jammy pepper pieces. A hit of lemon juice and red pepper flakes keeps the whole thing bright and just a little feisty. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Serve it at room temperature over grilled chicken, spooned onto a grain bowl, tucked alongside roasted vegetables, or honestly just eaten straight from the bowl with a spoon. It's the kind of condiment that quietly becomes the best thing on the table.
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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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