Pistachio Free Walnut Pesto Roasted Red Pepper Relish

Smoky, charred red bell peppers meet a vibrant basil paste and toasty walnuts in a relish that's bold enough to steal the show at any table. The broiling technique is the real secret here — letting the peppers blister and collapse under high heat before steaming them in a covered bowl gives you that deep, sweet, slightly smoky flavor you just can't get from a jar. The walnut-basil base is built in a food processor, so you get a coarse, bright-green paste that clings to every chunk of pepper without turning the whole thing into a smooth, forgettable sauce. Keeping the walnuts folded in at the end rather than blended means you get satisfying little bursts of nutty crunch throughout. For anyone navigating tree nut concerns around pistachios specifically, this recipe leans entirely on walnuts, basil, garlic, and olive oil — no ambiguous mixed-nut blends or store-bought pesto with hidden ingredients to second-guess. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a clean, herby lift that makes the whole bowl look as good as it tastes. Spoon it over grilled chicken, stir it into pasta, or just pile it onto crusty bread — it's the kind of condiment that makes everything around it taste better.

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