The Multipurpose Gourmet Sauce: From Pasta to Bruschetta
Looking for an original idea to transform your everyday dishes? This one will surprise you, because it is not just a simple pasta sauce, but a true multitasking resource to always have in the kitchen. Easy and very quick to prepare, it is the ideal solution for those who want to bring new flavors to the table with minimal effort, perfect also for gracefully managing unexpected guests.
A Pesto, A Thousand Uses: From Table to Appetizer
The strength of this recipe lies in its incredible versatility. Here’s how you can use it in your menu:
Creative Main Courses: Thanks to its creamy consistency, it pairs divinely with short shapes like sedani, farfalle or fusilli, perfect for capturing every drop of sauce.
Appetizers and Finger Food: Use it as a spread on bruschetta and whole grain crostini for a tasty appetizer with a refined flavor.
Gourmet Pizzas and Focaccias: Want to impress? Replace the classic base or add dollops of this cream post-baking on homemade pizzas and focaccias. Success is guaranteed!
Easy, Quick and Always Ready
Nowadays, time is our most precious asset. Preparing this condiment takes just a few minutes and allows you to always have a ready base for last-minute appetizers or to turn around a mundane dinner. Thanks to the genuine ingredients, it is a healthy choice that does not compromise on taste.
Other non-traditional pesto recipes you might be interested in:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking time: 13 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, and it won’t cost you anything extra!
- 1/2 head radicchio
- 1.4 oz cashews
- 0.7 oz walnut kernels
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 2 tbsps pecorino (grated)
- to taste garlic powder (or 1 clove of garlic)
- 2.7 oz extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Blender
- 1 Knife
- 1 Spatula
- Paper towels
Preparation
In a chopper, put the cashews and walnut kernels.
Operate it repeatedly until you obtain a sort of coarse grain.
Wash and pat dry the radicchio leaves with paper towels. Remove the central white rib from all the leaves, as it’s more bitter, and slice the remaining part into julienne.
Transfer the radicchio into the bowl of a blender and blend to chop the leaves.
Operate the blender repeatedly until you obtain a fairly fine and homogeneous chop.
At this point, also add the chopped nuts and cashews, the garlic powder or fresh if you prefer, the grated pecorino and parmigiano and blend again, gradually adding the oil in a thin stream. Finally, season with salt and pepper.
And voilà… radicchio and cashew pesto is ready to be enjoyed!
I used it to prepare this creamy calamarata
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the radicchio and cashew pesto in the fridge inside an airtight glass jar for 2-3 days, covering it with more oil on the surface. For a long-term solution, freeze it in small portions (like ice cube trays) in the freezer for 6 months.
Tips, notes, variations and suggestions
🟣If you don’t have cashews, almonds are the classic pairing for radicchio, or pine nuts for a more traditional flavor. Cashews remain the top choice for achieving a more buttery and modern consistency.
FAQ (Questions and Answers)
1. What is the best pasta shape for this sauce?
Shapes with “cavities” and “ridges” like penne, fusilli or farfalle are the best because they hold the sauce’s density within their folds, ensuring a burst of flavor in every bite. For a more modern option, try it with legume pasta for a protein boost.
2. How to remove the bitter aftertaste from radicchio for the pesto if not liked?
If you prefer a milder taste, soak the radicchio leaves in cold water with a pinch of salt for 15 minutes before blending them. Also, the use of cashews and the spreadable helps mitigate the natural bitter note of the vegetable.
