Recipe & Pic from Kathy Bachtel
his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!
~Rae
1 lb of your favorite pasta cooked per package instructions
A few tablespoons extra virgin olive oil
1 head radicchio, chiffonade
½ onion, minced
1 clove garlic, minced
Handful toasted walnuts
A few tablespoons heavy cream
½ to ⅔ cup grated cheese
Kosher salt and freshly ground pepper
Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.
Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.
Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.
Season to taste and toss with cooked pasta.