Legume Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that works as a dip, a spread, a sauce, or an outright condiment obsession. The broiler does the heavy lifting on flavor here — those deeply blistered peppers develop a natural sweetness that plays beautifully against the brightness of fresh lemon juice and the gentle heat of red pepper flakes. Walnuts are pulsed separately and folded in at the end, so they stay chunky and give every bite a satisfying, nutty crunch rather than disappearing into the mix. The basil paste comes together quickly in a food processor, staying coarse and rustic rather than turning into a smooth purée — which is exactly what makes this feel like something you'd find at a really good Italian table. For anyone navigating legume-free eating, this kind of recipe is a genuine win: no beans, no lentils, no chickpeas hiding in the ingredient list, just whole, clean components that deliver serious depth on their own. It's the kind of thing you'll make once for a dinner party and then find yourself spooning onto everything for the rest of the week.
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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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