Lupin Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in this bold relish that works as a spread, a topping, or an outright dip. The peppers go under the broiler until deeply blistered, then steam in their own heat until silky and sweet — a technique that builds serious depth without any fuss. Walnuts are pulsed separately and folded in at the end, so they stay chunky and add a satisfying, nutty bite against the soft pepper pieces. Fresh basil, garlic, lemon juice, and a pinch of red pepper flakes round out the pesto-style base with brightness and just enough heat. Every ingredient here is straightforward and naturally free from lupin, so there's no need to scrutinize labels or worry about legume-based flour fillers sneaking into your condiments. It comes together in one food processor with minimal cleanup, and it's genuinely the kind of thing you'll want to put on everything — grilled bread, roasted chicken, pasta, you name it. Finish it with a scatter of fresh parsley and serve at room temperature for maximum flavor.
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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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