Pecan Free Walnut Pesto Roasted Red Pepper Relish

Charred red bell peppers meet a vibrant basil paste in this bold, chunky relish that works beautifully as a spread, a topping, or a dip. The broiling step is the real magic here — deeply blistered peppers get steamed in their own heat until the skins slip right off, leaving behind sweet, silky flesh with a subtle smokiness. A quick blitz of basil, garlic, lemon juice, and olive oil creates a bright, coarse paste that ties everything together without turning the whole thing into a smooth sauce. Walnuts are folded in at the end to keep their texture intact, adding a satisfying crunch and a rich, earthy depth to every bite. Because the recipe calls for whole, fresh ingredients processed right in your own kitchen, there's no need to second-guess labels or worry about cross-contact with other tree nuts. A pinch of red pepper flakes gives it just enough heat to keep things interesting, and a scatter of fresh parsley over the top makes it look as good as it tastes. Spoon it over grilled chicken, stir it into pasta, or just pile it onto crusty bread — this relish earns its place on the table every single time.

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