Sesame Free 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 dip, a spread, or a spoonable topping for just about anything on your table. The broiler does the heavy lifting on flavor, blistering the peppers until they're deeply caramelized and silky, while a quick steam makes peeling them almost effortless. Coarsely chopped walnuts get folded in at the end so they stay distinct and add a satisfying crunch against the soft, jammy pepper pieces. The pesto base comes together in the food processor in under a minute — bright lemon juice, fresh basil, garlic, and a pinch of red pepper flakes give it a punchy, herbaceous backbone that balances the sweetness of the roasted peppers beautifully. For anyone navigating sesame allergies or sensitivities, this kind of recipe is a genuine find — every ingredient is straightforward, with no tahini, sesame oil, or hidden sesame-based additives anywhere in the mix. A scatter of fresh flat-leaf parsley over the top is optional but adds a clean, fresh finish that makes it look as good as it tastes. Make a big batch and keep it on hand — it disappears fast.
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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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