If you love simple yet original condiments, this radicchio and walnut pesto is perfect. It is prepared in a few minutes without the need for a stove and brings to the table a surprising mix of flavors: the slightly bitter taste of radicchio, the character of walnuts, and the delicacy of cheese. In short, it is really the right idea when you desire a quick yet special dish. You just need to blend the raw ingredients and the condiment is ready to envelop your favorite pasta. So if you like the idea, share it: maybe even someone among your friends will discover that radicchio is not just for salads!
Other original pestos I recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the radicchio and walnut pesto
With these quantities, I prepared about 1 cup of pesto, sufficient to dress 14 oz of pasta.
For those following a vegetarian diet, simply replace Grana/Parmigiano with a similar cheese made with vegetable rennet.
- 3 1/2 oz Chioggia radicchio (weight net of waste)
- 1 3/4 oz walnut kernels
- 1 3/4 oz Grana Padano DOP (or Parmigiano)
- 2 tbsps extra virgin olive oil
- salt
- black pepper
- 2 cubes ice
Tools
- 1 Salad Spinner for salad
- 1 Blender (I use the Thermomix)
Preparation of the radicchio and walnut pesto
Wash the radicchio leaves well, dry them with a salad spinner, remove the harder white part, and cut them into strips.
Put them together with all the other ingredients in a mixer. The ice helps maintain the beautiful red color of the radicchio; rest assured it’s there… amidst everything.
Then blend until a dense and coarse cream is obtained. With the Thermomix, I blended for 15 seconds at speed 5, then gathered all the mixture towards the center of the bowl and blended for another 5 seconds at speed 7.
The radicchio and walnut pesto is ready! Taste it and adjust salt and pepper if necessary. If you desire a softer cream, you can increase the amount of oil. I prefer not to overdo it and soften the pesto with the pasta cooking water when using it. Enjoy! Paola
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