Turkey Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red bell peppers meet a bright, garlicky basil paste in this bold relish that works as a spread, a dip, or a punchy topping for just about anything on your table. The broiling step is where the magic happens — deeply blistered skins and collapsed pepper flesh bring a rich, almost sweet depth that you simply can't get from a jar. Walnuts are pulsed separately and folded in at the end, so they stay coarse and toasty rather than disappearing into the mix, giving every bite a satisfying crunch. A hit of lemon juice and red pepper flakes keep the whole thing lively and bright, balancing the richness of the olive oil and nuts beautifully. Because every ingredient here is whole and plant-based, there's no need to scan labels for hidden poultry-derived additives or broth-based fillers that sneak into so many store-bought condiments and relishes. Fresh parsley scattered over the top right before serving adds a clean, herby finish that makes it look as good as it tastes. Make a big batch — 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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