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.
20 minutes
Difficulty:
Intermediate
Show nutritional information
| 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. | |
by Reed Dunn
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
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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One response to “Radicchio Pesto”
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ooh what a fun idea! i’ll definitely have to try this!