Italian Radicchio Pesto Recipe with Walnuts

I found a beautiful head of radicchio tardivo at the greengrocer today.

Not the round kind. The elegant one from Treviso, with its long leaves and white ribs, looking more like a winter flower than a vegetable.

Now, most Italians would probably grill it, roast it, or turn it into a risotto.

I made pesto.

Because some ingredients arrive home and immediately suggest what they want to become.

This Italian radicchio pesto is one of those wonderfully modern recipes that have quietly entered home kitchens throughout the country. It isn’t traditional in the way Genovese pesto is traditional, but it feels completely Italian nonetheless: seasonal vegetables, a handful of nuts, good olive oil, a little cheese, and a blender.

The slight bitterness of radicchio meets the sweetness of walnuts, while Parmesan adds depth and savoriness.

The result is delicious tossed with pasta, spread over toasted bread, or spooned onto a piece of fresh cheese.

italian radicchio pesto recipe

HOW TO MAKE ITALIAN RADICCHIO PESTO

Making radicchio pesto is delightfully simple.

The only trick is starting with the walnuts, since they are the hardest ingredient and need a little extra blending before welcoming the others into the party.

After that, everything comes together in minutes.

italian radicchio pesto

A FEW WORDS ABOUT RADICCHIO TARDIVO

Radicchio Tardivo di Treviso is one of Italy’s most elegant vegetables.

Unlike the round red heads more common abroad, it has long leaves and crisp white ribs. Its flavor is pleasantly bitter, making it particularly suitable for balancing rich ingredients such as walnuts, cheese, butter, and cured meats.

Which is exactly why it works so well in this pesto.

italian radicchio pesto with walnuts
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Italian radicchio pesto with walnuts

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Claudia Rinaldi

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

  1. Trim - cut off the top - and clean the radicchio. Dry it with a kitchen cloth and set it aside.
  2. If needed, unshell the walnuts. Transfer them to a food processor, add the olive oil, and pulse until coarsely chopped.
  3. 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.
  4. 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.
  5. 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