Macadamia Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil paste and toasty walnuts in a relish that somehow feels both rustic and impressive at the same time. The broiling step is where the magic happens — those deeply blistered skins steam off effortlessly and leave behind sweet, silky pepper flesh that soaks up every bit of the garlicky, lemon-bright herb base. Walnuts are pulsed separately and folded in at the end, so they keep a satisfying crunch against the tender, jammy peppers. Every ingredient here is straightforward and easy to source, with no specialty nuts or hard-to-find items standing between you and a seriously good condiment. Spoon it over grilled chicken or fish, pile it onto crusty bread, or stir it into pasta — it's the kind of versatile recipe that earns a permanent spot in your rotation. A finishing scatter of fresh parsley adds a pop of color that makes the whole bowl look like it came straight out of a trattoria kitchen.
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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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