Beetroot and radicchio pesto
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
332 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Beetroot and radicchio pesto
Description
Beetroot and Radicchio Pesto starts with washing and preparing radicchio leaves, removing bitter white parts to moderate the flavor. The leaves are soaked briefly to crisp them before blending with grated cooked beetroot, garlic, chopped walnuts, and a pinch of salt. This creates a textured, flavorful base. Parmesan cheese and olive oil are then incorporated, pulsing just enough to combine without over-pureeing, allowing some small pieces for texture.
The pesto showcases the natural sweetness of beetroot balanced with the slightly bitter, peppery radicchio and richness from walnuts and cheese. Its texture can be adjusted with water or extra olive oil if needed. It is versatile enough to serve as a sauce for pasta, a savory dip, or a topping for bruschetta, adding vibrant color and a mix of earthy and tangy notes.
If using with pasta, reserving some pasta cooking water to thin the pesto can improve sauce consistency and help it cling better. The preparation allows making the pesto ahead and storing it for later use.
Ingredients
- 200 g beetroot (70z) boiled and grated
- 200 g radicchio 7oz) I used 'di chioggia', red
- 3 tablespoon walnuts chopped
- 1 garlic peeled and chopped, clove
- 2-3 tablespoon parmigiano reggiano grated (vegetarians will need to use a vegetarian parmesan)
- ½ cup extra virgin olive oil
- salt to taste
Instructions
- Wash the radicchio and cut it into strips taking care to remove the most bitter white parts.
- Soak the leaves in cold water for 30 minutes, drain and pat dry.
- Put the chopped garlic, grated beetroot, radicchio, chopped walnuts and a pinch of salt into a blender or food processor.
- Pulse until the contents are quite small then add the parmigiano and olive oil.
- Pulse everything together a couple more times.
- If the pesto is too thick, dilute it with a little water or more olive oil.
- Serve with pasta, as a dip or on bruschetta
Notes
- Soaking radicchio leaves in cold water reduces bitterness and crisps the leaves before blending.
- If the pesto is very thick, add some water or extra olive oil to adjust texture.
- Reserve some pasta cooking water to mix into the pesto for a better sauce consistency when serving with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 2mg | 1% |
| Sodium | 91mg | 4% |
| Potassium | 352mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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