Xanthan Gum Free Walnut Pesto Roasted Red Pepper Relish
Smoky, charred red peppers meet a bright basil paste and toasty walnuts in a relish that somehow manages to feel both rustic and a little fancy at the same time. The broiler does the heavy lifting on flavor here — blistering the peppers until they collapse and turn deeply sweet, then a quick steam loosens the skins so they slip right off. From there, a food processor brings together fresh basil, garlic, lemon juice, and olive oil into a coarse, vivid green paste that coats every chunky piece of pepper beautifully. The walnuts get folded in at the end so they stay distinct and add a satisfying crunch against the silky roasted pepper pieces. Every single ingredient in this recipe is naturally free of xanthan gum — no thickeners, stabilizers, or processed additives needed, because the texture comes entirely from technique and real whole foods. Spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or serve it straight from the bowl with a little parsley scattered on top. It's the kind of condiment that makes everything it touches taste more interesting.
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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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