Lactose 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. The broiler does the heavy lifting, blistering the peppers until they collapse and turn silky-sweet, while a quick steam loosens the skins so they practically fall away on their own. From there, a food processor brings together fresh basil, garlic, lemon juice, and a hit of red pepper flakes into a coarse, bright-green paste that clings to every chunky piece of roasted pepper. Folding in hand-pulsed walnuts at the end keeps them distinct and adds a satisfying crunch that a fully blended sauce just can't deliver. Because every ingredient here is naturally plant-based and dairy-free, there's no need to swap anything out or second-guess a label — it's rich and deeply savory without a drop of cream or cheese in sight. Serve it at room temperature alongside grilled proteins, spooned over crusty bread, or stirred into pasta for an easy weeknight upgrade. A scatter of fresh parsley right before serving makes it look like something you'd order at a restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!