The radicchio and hazelnut pesto is a recipe with a bold and harmonious flavor, perfect for those who love to experiment with new tastes without complicating life in the kitchen. The delicate bitterness of radicchio meets the roundness of toasted hazelnuts, creating a velvety, fragrant, and irresistible cream that can add personality to even the simplest dish.
Easy and quick to prepare, this pesto is an original alternative to classic condiments and is suitable for many uses: from pasta to crostini, from risottos to savory pies. Radicchio and hazelnut pesto wins over with its elegant balance and versatility, making it perfect for any 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 tbsps 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.
Also add the extra virgin olive oil and continue blending until you get a homogeneous mixture.
Transfer the pesto to 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 for seasoning your main courses and to create delicious bruschettas.
Storing Radicchio and Hazelnut Pesto
This pesto keeps 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 ice cube trays: it keeps perfectly in the freezer for up to 2 months, ready to use as needed.
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FAQ
Can I prepare radicchio and hazelnut pesto in advance?
Yes, it is ideal for preparing in advance. In fact, after a few hours of rest, the flavors become even more balanced.
What kind of radicchio is best to use?
Treviso red radicchio is perfect for its intense flavor, but you can also use Chioggia radicchio for a milder version.
Can I replace hazelnuts with other nuts?
Of course, you can use walnuts or almonds, keeping in mind that the final flavor will change slightly.
Can radicchio and hazelnut pesto be used cold?
Absolutely yes. It is excellent cold for dressing pasta, crostini, or accompanying fresh cheeses. Perfect even slightly warmed.
