Authentic home cooking from Italy, with US measurements. 
Red Treviso Radicchio Pesto
I love radicchio and its deep red color, with that bittersweet note. I enjoy the curly leaves, both cooked and raw, prepared in every way. So, of course, I had to include a pesto like this in my recipes. It's perfect for tossing with pasta, spreading on bruschetta, or as a base for a savory tart.
Red Treviso Radicchio Pesto
I love radicchio and its deep red color, with that bittersweet note. I enjoy the curly leaves, both cooked and raw, prepared in every way. So, of course, I had to include a pesto like this in my recipes. It's perfect for tossing with pasta, spreading on bruschetta, or as a base for a savory tart.
Open in Cookpad AppSteps
- 1
Gather all your ingredients.
- 2
Crack and clean the walnuts. Place them in a food processor with the Parmesan cheese and pulse until chopped.
- 3
Clean and separate the radicchio leaves. Wash and rinse thoroughly. Once dry, cut into pieces and add to the food processor. Add the olive oil and a pinch of salt. Pulse until you have a coarse mixture with some larger pieces for texture.
- 4
Transfer the pesto to a bowl and let it rest in the refrigerator for a few hours before using.
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