Gut Friendly Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that feels both rustic and a little bit fancy. Broiling the peppers until deeply blistered and then letting them steam is the move that makes everything work — the skins slip right off and the flesh turns silky and sweet, which is genuinely easier on digestion than raw peppers. Walnuts are pulsed separately so they stay chunky and add a satisfying texture without overwhelming the bright, herb-forward paste underneath. The whole thing comes together with real-food ingredients — fresh basil, lemon juice, garlic, and good olive oil — so you know exactly what you're eating, with no hidden additives or processed fillers to second-guess. Keeping the relish chunky rather than blended smooth means you get layers of flavor and texture in every spoonful, and the optional parsley on top adds a fresh finish that makes it look as good as it tastes. Serve it at room temperature over grilled chicken, stirred into grains, or simply spread onto good bread — it's the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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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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