MSG Free Walnut Pesto Roasted Red Pepper Relish
Bright, smoky, and loaded with fresh herb flavor, this roasted red pepper relish is the kind of condiment that makes everything it touches taste more exciting. Broiling the peppers until deeply charred and then steaming them is the move that unlocks their natural sweetness, giving the whole dish a rich, complex backbone without any shortcuts. The basil-and-garlic paste blended with lemon juice and olive oil brings a vivid, garden-fresh punch, while the hand-folded walnuts add satisfying crunch and a buttery nuttiness in every bite. Every single ingredient here is whole and unprocessed, which means none of the flavor-enhancing additives that sneak into store-bought pestos, jarred peppers, or pre-made relishes. If you've ever scanned a label and wondered what half the ingredients actually are, this recipe is a genuinely refreshing alternative — you know exactly what's in the bowl. The chunky, rustic texture makes it endlessly versatile: spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or serve it alongside cheese as part of a spread. A scatter of fresh parsley over the top is optional, but it adds a clean, bright finish that really pulls the whole thing together.
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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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