Honey Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-walnut paste in a relish that works as a dip, a spread, or a bold topping for grilled meats and crusty bread. The broiler does the heavy lifting here, blistering the peppers until their skins slip right off and their natural sweetness intensifies into something almost jammy. A quick pulse of raw walnuts keeps the texture satisfyingly chunky, while fresh basil, garlic, lemon juice, and a pinch of red pepper flakes bring brightness and just enough heat. Because every ingredient is whole and straightforward, there's no need to scan labels for hidden sweeteners — this is naturally free of any added honey or syrup without any substitutions required. The two-stage food processor technique is smart: the walnuts get chopped separately so they stay coarse and toasty rather than disappearing into the paste. Folded in at the end, they give every bite a little crunch against the silky roasted pepper base. Finish it with a scatter of fresh parsley and serve it at room temperature — it's the kind of condiment that makes everything on the table taste more interesting.
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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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