Mustard Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that feels equally at home spooned over grilled chicken, stirred into pasta, or piled onto crusty bread. The broiling step is where the magic happens — blistering the peppers until they collapse and then steaming them in a covered bowl coaxes out a deep, sweet smokiness that no jarred pepper can quite replicate. From there, a quick pulse of fresh basil, garlic, lemon juice, and olive oil builds a coarse, bright-green paste that keeps everything tasting alive and herbaceous. The walnuts get folded in at the end rather than blended, so every bite has a satisfying crunch against the silky pepper pieces. For anyone navigating condiment labels at the store, this kind of scratch-made relish is a genuine relief — you control every single ingredient, and nothing here carries the hidden seasoning blends that can sneak mustard into otherwise simple products. A pinch of red pepper flakes gives it just enough heat to keep things interesting without overwhelming the fresh basil. Make a batch ahead and let it sit at room temperature before serving — the flavors only get better as they settle 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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