Vegetarian Walnut Pesto Roasted Red Pepper Relish

Smoky, charred red peppers meet a vibrant basil-walnut paste in a relish that feels far more special than the sum of its parts. The broiler does the heavy lifting here, blistering the peppers until they collapse and turn silky-sweet, while a quick steam loosens the skins so they slip right off. A food processor brings together fresh basil, garlic, lemon juice, and a hit of red pepper flakes into a coarse, bright-green paste that gets folded through the chopped roasted pepper pieces — chunky and rustic by design, never a smooth purée. The walnuts are pulsed separately and stirred in at the end, so they keep a little texture and add a satisfying nuttiness that rounds out the whole thing. Every ingredient here is straightforwardly plant-based, so there's no label-checking or substitution gymnastics required — just good, honest produce and pantry staples. Spoon it over grilled bread, stir it into pasta, pile it onto a cheese board, or use it as a bold condiment alongside roasted vegetables. A scatter of fresh flat-leaf parsley at the end is optional, but it adds a clean, herby finish that really makes the colors pop.

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