Red Meat Allergy Friendly Walnut Pesto Roasted Red Pepper Relish

Smoky, charred red peppers meet a vibrant basil-and-walnut base in this bold relish that works as a spread, a topping, or an outright dip. The broiling step is where the magic happens — deeply blistered skins and collapsed flesh give the peppers a sweet, almost caramelized depth that no jar from the store can quite replicate. A quick steam after broiling makes peeling effortless, and from there the food processor does the heavy lifting. The pesto-style base comes together in under a minute, bright with lemon juice and just enough heat from red pepper flakes to keep things interesting. Folding in the hand-pulsed walnuts at the end keeps the texture satisfyingly chunky rather than turning the whole thing into a smooth purée. Every single ingredient here is naturally free of red meat, so there's no label-reading anxiety or substitution gymnastics — just fresh produce, good olive oil, and a handful of pantry staples. Pile it onto grilled bread, spoon it over roasted vegetables, or serve it straight from the bowl with whatever you have on hand.

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