Hazelnut Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil paste and toasty walnuts in a relish that feels equally at home spooned over grilled chicken, stirred into pasta, or piled onto crusty bread. The broiling step is where the magic happens — those deeply blistered skins and collapsed pepper flesh bring a rich, almost sweet depth that no raw pepper can match. A quick steam in a covered bowl loosens the skins effortlessly, so the prep is far less fussy than it sounds. The pesto-style base comes together in the food processor in under a minute, giving you a bright, garlicky, lemon-kissed paste that ties everything together. Folding in the hand-pulsed walnuts at the end keeps them chunky and distinct, adding satisfying texture to every bite rather than disappearing into the mix. For anyone navigating tree nut concerns, this recipe leans entirely on walnuts — no hazelnut oils, hazelnut-based pestos, or mixed nut blends anywhere in the ingredient list, so you know exactly what you're working with. A scatter of fresh parsley at the end lifts the whole thing with a clean, herby finish that 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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