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.
Servings: 8
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.
- Serving suggestion: Toss a few heaping tablespoons with some cooked spaghetti and serve with extra parmesan cheese and red pepper flakes to garnish.