2021 Week 22 Newsletter
Radicchio is tasty in so many preparations, but if you're new to this bitter veggie and need a gateway recipe, this is a great one to try (plus it is a lovely pink color)! Unlike a typical basil pesto, the radicchio is sautéed before pureeing and this (along with the fat, salt, and lemon) helps to temper its strong flavor. Try with pasta or on top of bruschetta!
~Rae
1 head radicchio, roughly chopped
1 clove garlic
½ an onion or shallot
¼ cup walnuts or pinenuts
½ cup olive oil
⅓ cup parmesan cheese
salt and freshly ground pepper to taste
Sautee the radicchio and onion until soft and wilted then puree all ingredients in a food processor or blender. Taste and add salt and pepper.