Vegan Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-walnut paste in this bold relish that works as a spread, a dip, or a punchy topping for just about anything on your table. The broiler does the heavy lifting on flavor here — deeply blistered peppers steamed in their own heat develop a silky, sweet intensity that no jar can replicate. Raw walnuts are pulsed separately and folded in at the end, so they keep a satisfying crunch against the soft, jammy pepper pieces. Fresh basil, lemon juice, garlic, and a pinch of red pepper flakes round out the pesto base with brightness and just enough heat to keep things interesting. Every single ingredient in this recipe is plant-based by nature, so there's nothing to swap or second-guess — it's just good food made simply. Serve it at room temperature straight from the bowl, and don't skip the parsley if you have it; that final scatter of green makes the whole thing look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!