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 few more red pepper flakes for that, and your tastebuds will be dancing.
Ingredients
- ⅓ cup toasted walnuts
- 2 cloves garlic
- 4 cups thinly sliced radicchio
- 1 tablespoon orange zest
- 3 tablespoons orange juice, freshly squeezed
- ½ cup parmesan cheese, freshly grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup olive oil
Instructions
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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Serving suggestion: Toss a few heaping tablespoons with some cooked spaghetti and serve with extra parmesan cheese and red pepper flakes to garnish.
