Radicchio Pesto

Radicchio Pesto

Ingredients

Serves 4

1 radicchio head, roughly chopped (ribs and leaves)

3 tablespoons grated Romano cheese

3 tablespoons grated Parmesan cheese

⅓ cup / 1.8 oz / 50 gr blanched almonds

5 tablespoons warm water, plus more if needed

½ teaspoon fine grain sea salt

Ground black pepper to taste

2 tablespoons olive oil

Directions

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. (Note: you can skip this step if you’re in a hurry).

Heat a skillet over medium heat. Add almonds and toast for 5 minutes. Set aside.

In a food processor add (toasted) almonds; pulse until the mixture resembles a coarse meal. Add the radicchio and 2 tablespoons of water.

Pulse until the radicchio is broken up and nearly smooth.

Using a spatula, scrape down the sides.

Add Parmesan cheese, Romano cheese, salt and pepper. Pulse again and while the food processor is running slowly add the water - one tablespoon at a time - until the pesto reaches a creamy consistency.

Transfer radicchio pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed.

If the pesto looks too thick, add more olive oil (or water), one tablespoon at a time until it reaches the desired consistency.