The radicchio and walnut pesto is a delicious variation of the classic pesto, perfect for dressing a pasta dish or spreading on crostini for an aperitif or appetizer. I love having pesto in the fridge: a preparation that allows you to serve a pasta dish even at the last minute when needed. A few weeks ago, I made the pumpkin pesto, and it was very popular with the whole family. So I thought of making a version using radicchio.
Radicchio is a plant-based food that contains a lot of water, abundant amounts of vitamin C, dietary vitamins, and minerals. In the kitchen, it can be consumed raw or cooked and can be eaten alone as a side dish or used as an ingredient in various recipes: first courses, risottos, or salads.
So today we use it to prepare this tasty pesto. For an extra special note, I also used walnuts, but you can replace them with other nuts you prefer: pine nuts, for example. Now follow me into the kitchen because the radicchio and walnut pesto will be ready in a click!
If you are interested in other radicchio recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 2 jars
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 583.43 (Kcal)
- Carbohydrates 5.01 (g) of which sugars 1.47 (g)
- Proteins 9.89 (g)
- Fat 60.03 (g) of which saturated 8.81 (g)of which unsaturated 1.87 (g)
- Fibers 1.73 (g)
- Sodium 1,672.72 (mg)
Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz radicchio (red)
- 2.1 oz walnuts (shelled)
- 1.25 oz grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- salt (to taste)
Tools
- Blender
- Cutting Board
- Knife
- 2 Jars
Steps
For this recipe, I used round radicchio, but you can use the variety you prefer. First, remove the most damaged outer leaves. Then cut the radicchio in half and remove the central white part. Cut it into strips, wash them very well under water to remove all impurities, and drain them. To ensure that the radicchio is perfectly dry, you can dab it with absorbent paper or a clean, dry cloth.
Then transfer the vegetable to the blender glass and add the shelled walnuts, grated cheese, and salt. Start blending and add a little oil at a time until you have obtained a cream with a homogeneous consistency.
The radicchio and walnut pesto is ready! Transfer it into jars or use it immediately to dress a pasta dish.
Variations and Tips for Radicchio and Walnut Pesto
The radicchio and walnut pesto can be stored in the refrigerator in glass jars for up to one or two days at most.
Source from which I obtained the information on nutritional properties: My Personal Trainer
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FAQ Questions and Answers for Radicchio and Walnut Pesto
What can I substitute for walnuts?
You can substitute walnuts with pine nuts or other nuts of your choice.
How do I make radicchio less bitter?
You can soak it for fifteen minutes after washing it, in a basin with cold water and vinegar or lemon juice. Then rinse it before using it in the recipe.
What method can I use to remove the bitter taste of walnuts?
Immerse the walnuts in a saucepan with boiling water. Then drain them and once cooled, you can continue with the recipe. To remove the tannic taste of this fruit, when they are still hot, rub them in a cloth to remove part of the skin.
