Pregnancy Friendly Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil paste and hearty walnuts in a relish that feels both rustic and a little bit special. The broiling process does most of the heavy lifting here — deeply blistered peppers steam themselves tender, then get folded into a bright, garlicky herb base that smells absolutely incredible. Walnuts are a genuinely smart addition during pregnancy, bringing plant-based omega-3s to a dish that already leans on wholesome, whole-food ingredients. The garlic is kept to a single small clove, the lemon juice is freshly squeezed, and every component is straightforward and easy to verify — no mystery sauces or processed shortcuts to second-guess. Keeping the relish chunky rather than blending it smooth means you get real texture in every bite, which makes it feel more like a proper condiment than a dip. Spoon it over grilled chicken or fish, pile it onto crusty bread, or stir it through warm pasta when you need something fast and satisfying. A scatter of fresh parsley at the end adds a clean, herby finish that makes the whole bowl look as good as it tastes.
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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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