I found radicchio “tardivo” (late-term, a variety from Treviso) at the greengrocer today and decided to make an easy, delicious Italian radicchio pesto recipe with just walnuts, parmesan cheese, and olive oil.
How to Make the Italian Radicchio Pesto Recipe
This radicchio pesto recipe is a classic of contemporary Italian cuisine, made in kitchens all over Italy. It’s a fantastic pesto for seasoning pasta, but it also works beautifully as a spread on toasted bread.
The natural sweetness of walnuts balances the slight bitterness of radicchio, while Parmesan adds umami. The creamy consistency ensures that every strand of pasta (or piece) is perfectly coated. A true delight to the palate!
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Making Italian Radicchio Pesto
Making radicchio pesto is as easy as blending all the ingredients in a food processor. The order is the only crucial variable: start with walnuts since they are the crunchier ingredient, allowing them to blend smoothly with the other ingredients.
Italian radicchio pesto with walnuts
Ingredients
- 1 radicchio head - about 150 gr
- 40 gr of walnuts - unshelled
- 2 tablespoons of extra virgin olive oil - about 30 gr
- 0.7 oz parmesan cheese - 20 gr
- sea salt
- black pepper
Instructions
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Trim - cut off the top - and clean the radicchio. Dry it with a kitchen cloth and set it aside.
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If needed, unshell the walnuts. Transfer them to a food processor, add the olive oil, and pulse until coarsely chopped.
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Cut the parmesan into small pieces and add it to the food processor as well. Add a pinch of salt and a few grinds of pepper (4-6). Pulse for a few seconds to amalgamate.
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Add the radicchio and pulse until your desired consistency: crunchy or creamy. The important thing is that the ingredients are well combined. Help yourself with a spatula to press down what sticks to the walls.
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Ready! Cook any short or long pasta according to the package directions, and simply season each serving with one to two tablespoons of your Italian radicchio pesto.
Enjoy your easy and delicious Italian radicchio pesto!
Claudia