Radicchio Pesto

Radicchio pesto is a tasty and colorful variation of the traditional Genoese pesto. Here’s how to prepare it:

Ingredients

• 200 g of red radicchio
• 50 g of nuts
• 30 g of grated Parmesan cheese
• 1 clove of garlic
• About 100 ml of extra-virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Clean the radicchio by removing the end part of the stem and rinse it under running water. Dry it well and roughly chop it.
2. Lightly toast the nuts in a pan, taking care not to burn them to preserve their natural flavor and to prevent them from becoming bitter.
3. Place the chopped radicchio, toasted nuts, garlic clove (if you prefer a less intense flavor, you can remove the inner core of the garlic), and grated Parmesan cheese in a blender.
4. Start blending, and while the blender is running, gradually add the olive oil until you achieve a creamy and homogeneous consistency.
5. Season with salt and pepper to taste. If the mixture is too thick, you can add more oil to make it more fluid.
6. Taste and, if necessary, adjust the seasoning with salt and pepper.

Radicchio pesto is an exceptional dressing for pasta, especially with shapes that hold the sauce well like penne or fusilli. It can also be used as a sauce for crostini or to flavor white meats and baked fish.

Curiosity

Radicchio, typical of Venetian cuisine, is known for its slightly bitter taste, which characterizes dishes and preparations. In this recipe, the bitterness of the radicchio is balanced by the sweetness of the nuts and the strong flavor of the Parmesan, creating an interesting balance on the palate.