From the Cook

1/2

Radicchio Pesto

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Radicchio Pesto

⅓ cup walnutstoasted

2 cloves garlic

4 cups radicchiothinly sliced

1 tbsp orange zest

3 tablespoons orange juicefreshly squeezed

½ cup parmesan cheesefreshly grated

½ tsp kosher salt

¼ tsp black pepper

¼ tsp red pepper flakes

½ cup olive oil

Instructions

Visit Blog

Instructions

Add toasted walnuts and garlic to the bowl of a food processor. Pulse 5 to 7 times, until the walnuts are finely chopped. Add radicchio to the bowl, and run on low for about 10 to 15 seconds.

Scrape down sides and add orange zest, orange juice, parmesan cheese, salt, pepper and red pepper flakes. Pulse a few times until combined.

With the food processor running on low, slowly drizzle the olive oil into the top until all is combined. Stop and scrape down sides. Pulse a few times to ensure everything is evenly mixed.

Taste and adjust seasoning, as needed. You might need a few extra pinches of salt to cut down on the bitterness. An additional tablespoon of freshly squeezed orange juice can be added, too.

Use immediately or store in an air-tight container in the refrigerator, up to 4 days, until ready to use.

Serving suggestion: Toss a few heaping tablespoons with some cooked spaghetti and serve with extra parmesan cheese and red pepper flakes to garnish.

Bite Tutorial

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Blanch Radicchio First 🫖
Briefly blanch the radicchio for 2-3 minutes before pulsing to soften its intense bitterness while preserving its vibrant color and structure.
Toast Walnuts for Depth 🌰
Lightly toast walnuts in a dry pan for 3-4 minutes before adding to the pesto to unlock their oils and create a richer, more complex nutty flavor.
Balance Citrus Carefully 🍊
Add orange juice gradually while pulsing and taste frequently—start with zest alone, then juice sparingly to achieve the sweet-bitter balance without overpowering the radicchio.
Pulse, Don't Blend 🎛️
Use short pulses in a food processor rather than continuous blending to maintain chunky texture and prevent the oils from separating or the pesto from becoming too warm.
Emulsify with Quality Oil 🫒
Add your best extra-virgin olive oil last in a slow drizzle while pulsing to create proper emulsification and preserve its delicate, fruity notes in the finished pesto.