The late radicchio pesto from Treviso, excellent and easy to make and eat not only as a pasta condiment.
Try it also in a risotto, use it to dress a fresh salad, you will see that it is also good inside a savory roll, on top of bread crostini, I always make it at this time, then I put it into glass jars and it always finishes very quickly.
Made with the late radicchio from Treviso it is perfect, but if you have another variety you like, try it following my recipe and then let me know!
Below I leave you other recipes to make pesto in a simple and always different way, and then right after the photo, let’s discover how to make radicchio pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for radicchio pesto
- 4 heads radicchio (late from Treviso)
- 1 tbsp almonds
- 8 walnuts (shelled)
- 3 cloves garlic
- 6 tbsps Grana Padano DOP
- 2 pinches salt
- to taste extra virgin olive oil
Tools
- 1 Blender immersion
Preparation of radicchio pesto
To prepare the late radicchio pesto from Treviso start by removing the root and the terminal part of the radicchio leaves.
Wash them and dry them well, then chop them coarsely with a knife.
Peel the garlic cloves and also cut them into two or three parts, then in the glass of your immersion mixer place the radicchio leaves, garlic cloves, almonds, shelled walnuts, and grated Grana Padano.
If you want you can use the marble mortar with the wooden pestle which will make a much coarser and tastier pesto.
Start blending slowly in pulses to avoid overheating the blender blades that would darken the radicchio leaves.
Add a good extra virgin olive oil slowly along the edge of the glass.
As you blend, check the consistency; it should be quite creamy, not liquid. At this point, you can adjust the salt, always taste before adding more.
At this point, your radicchio pesto is ready, you can consume it immediately to dress pasta or a good risotto.
Finally, you can do as I do: take small previously sterilized glass jars and fill them with the radicchio pesto, cover with extra virgin olive oil, put the lid on and store in the refrigerator; it keeps for a long time.
Alternatively, you can put it in ice cube trays or plastic cups, cover with plastic wrap, and put it in the freezer. This way, every time you need some, take it out the night before and put it in the fridge, the next morning it will be ready to use and…
ENJOY YOUR MEAL
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Radicchio pesto variations
You can replace walnuts and almonds with only pine nuts, or only walnuts, or only almonds.
You can replace walnuts and almonds with only pine nuts, or only walnuts, or only almonds.
Other recipes
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