Radicchio and hazelnut pesto is a recipe with a strong and harmonious taste, perfect for those who love to experiment with new flavors without complicating things in the kitchen. The slight bitterness of radicchio meets the roundness of toasted hazelnuts, creating a velvety, fragrant, and irresistible cream that can add personality even to the simplest dish.
Easy and quick to prepare, this pesto is an original alternative to classic dressings and is suitable for many uses: from pasta to crostini, from risottos to savory pies. Radicchio and hazelnut pesto conquers with its elegant balance and versatility that makes it perfect in every season, ideal for bringing a gourmet touch to the table with genuine and characterful ingredients.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Radicchio and Hazelnut Pesto
- 7 oz radicchio
- 1.75 oz toasted hazelnuts
- 0.7 oz pine nuts
- 6 tablespoons extra virgin olive oil
- 2 pinches salt
Preparation of Radicchio and Hazelnut Pesto
Wash and dry the radicchio leaves very well and place them in the mixer (or blender). Also add the hazelnuts and pine nuts, starting to blend everything.
Add the extra virgin olive oil and continue to blend until a homogeneous mixture is obtained.
Transfer the pesto into a bowl and season with salt, mixing the ingredients well. Finally, place it in a glass container and store in the fridge.
You can use the pesto both to season your first courses and to create delicious bruschetta.
Storing Radicchio and Hazelnut Pesto
This pesto can be stored in the refrigerator for 3–4 days in an airtight container. To maintain its color and freshness, cover it with a drizzle of extra virgin olive oil before storing.
You can also freeze it in small jars or in ice cube trays: it keeps perfectly in the freezer for up to 2 months, ready to use when needed.
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FAQ
Can I make radicchio and hazelnut pesto in advance?
Yes, it is ideal to prepare in advance. In fact, after a few hours of resting, the flavors become even more balanced.
What type of radicchio is best to use?
Red radicchio from Treviso is perfect for its intense flavor, but you can also use radicchio from Chioggia for a milder version.
Can I substitute hazelnuts with other nuts?
Of course, you can use walnuts or almonds, keeping in mind that the final taste will change slightly.
Can radicchio and hazelnut pesto be used cold?
Absolutely yes. It is excellent cold to season pasta, crostini, or to accompany fresh cheeses. It is also perfect slightly warmed.
