Shellfish Free Walnut Pesto Roasted Red Pepper Relish

Smoky, charred red peppers meet a vibrant basil-and-walnut base in a relish that's bold enough to steal the show at any table. The broiling step is the real magic here — blistering the peppers until they collapse and then letting them steam transforms their raw sweetness into something deeply savory and silky. A quick pulse in the food processor keeps everything pleasingly chunky, so you get irregular bites of roasted pepper woven through a coarse, bright-green herb paste rather than a uniform sauce. Walnuts are folded in at the end to preserve their texture, adding a nutty crunch that plays beautifully against the soft pepper pieces and the brightness of fresh lemon juice. For anyone navigating seafood allergies, this is the kind of crowd-pleasing condiment that requires zero label-checking — every ingredient is straightforward, plant-based, and easy to source. Spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or serve it alongside roasted vegetables — it's genuinely versatile. A finishing scatter of flat-leaf parsley lifts the whole thing and makes it look as good as it tastes.

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