Radicchio Pesto
Radicchio is a bitter leafy chicory that’s known for it’s vibrant purple leaves — similar to the color of a red wine — that are veined with contrasting white streaks. The bitterness is often mixed with sweet citrus for salads, when eaten raw, which was the flavor inspiration for this Radicchio Pesto.
A few tablespoons of this pesto stirred into cooked spaghetti and topped with extra parmesan and red pepper flakes is absolutely delightful. It’s also a treat spread onto toasted sourdough and burrata. Add a drizzle of hot honey and a pinch of red pepper flakes, and your tastebuds will be dancing.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
10
Serves: 8-10
Ingredients
- 0.333 cup0.333 cup0.333 cup Organic Walnuts, toasted
- 2 clove2 clove2 clove Garlic
- 4 cup4 cup4 cup Radicchio, thinly sliced
- 1 Tbsp1 Tbsp1 Tbsp Orange Zest
- 3 Tbsp3 Tbsp3 Tbsp Orange Juice, freshly squeezed
- 0.5 cup0.5 cup0.5 cup Parmesan Cheese, freshly grated
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add toasted walnuts and garlic to the bowl of a food processor. Pulse 5 to 7 times, until the walnuts are finely chopped. Add radicchio to the bowl, and run on low for about 10 to 15 seconds.
- Scrape down sides and add orange zest, orange juice, parmesan cheese, salt, pepper and red pepper flakes. Pulse a few times until combined.
- With the food processor running on low, slowly drizzle the olive oil into the top until all is combined. Stop and scrape down sides. Pulse a few times to ensure everything is evenly mixed.
- Taste and adjust seasoning, as needed. You might need a few extra pinches of salt to cut down on the bitterness. An additional tablespoon of freshly squeezed orange juice can be added, too.
- Use immediately or store in an air-tight container in the refrigerator, up to 4 days, until ready to use.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Grain Free Pescetarian Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Vegetarian| This is our estimate based on online research. | |
| Calories: | 204 |
| Fat: | 18 g |
| Carbohydrates: | 9 g |
| Protein: | 5 g |
| Cholesterol: | 4 g |
| Sodium: | 187 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
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One response to “Radicchio Pesto”
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ooh what a fun idea! i’ll definitely have to try this!