Rice Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a bright, garlicky basil paste and toasty walnuts in a relish that somehow manages to feel both rustic and impressive at the same time. The broiler does the heavy lifting on the peppers, coaxing out a deep, caramelized sweetness that you simply cannot get from a jar. A quick steam after charring makes the skins slip right off, leaving behind silky, intensely flavored pepper pieces that fold beautifully into the herby base. The walnuts get pulsed separately and stirred in at the end, so they hold their texture and give every bite a satisfying crunch. Fresh lemon juice and a pinch of red pepper flakes keep the whole thing lively and just a little bold. This is the kind of condiment that disappears fast — spoon it over grilled chicken, swipe it onto crusty bread, or serve it alongside roasted vegetables and watch people ask for the recipe. Naturally grain-free and built entirely from whole, straightforward ingredients, there is nothing hidden here to worry about.
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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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