Wheat Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a vibrant basil-garlic paste and toasty chopped walnuts in a relish that somehow manages to feel both rustic and impressive at the same time. 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. Everything comes together in a food processor, but the walnuts get folded in at the end so they stay chunky and give every bite a satisfying crunch. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, whole-food cooking. It works beautifully as a spread on gluten-free crackers or crusty bread alternatives, spooned over grilled chicken or fish, or stirred into roasted vegetables for an instant flavor upgrade. A little fresh parsley scattered over the top adds a pop of color that makes it look like something you'd order at a restaurant. Make a batch ahead of time and keep it on hand — it only gets better as the flavors settle.
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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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