PCOS Friendly Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-garlic paste and a generous handful of crunchy walnuts in this bold, textured relish that tastes like it came from a fancy deli counter. The combination works beautifully for managing blood sugar and inflammation because every single ingredient pulls its weight — walnuts bring healthy fats and omega-3s, olive oil keeps things anti-inflammatory, and fresh basil and lemon add brightness without any added sugar or refined carbs. Broiling the peppers until deeply blistered and then steaming them is the move that makes this dish special, coaxing out a deep, almost caramelized sweetness that balances the peppery basil paste perfectly. The walnuts get folded in at the end rather than blended, so you get satisfying little pockets of crunch throughout every spoonful. It comes together in one food processor with minimal cleanup, which is a genuine win on a busy weeknight. Serve it at room temperature over grilled chicken, stirred into grain bowls, or simply spread onto thick slices of crusty bread — it's versatile enough to become a weekly staple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!