Radicchio mellows from bitter to sweet when grilled in this healthy pesto recipe. Try it spooned over grilled chicken or steak, or stirred into your favorite pasta. Source: EatingWell Magazine, July/August 2015

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • Brush radicchio halves on all sides with 1 tablespoon oil. Grill the radicchio, turning once, until lightly charred and softened, 3 to 4 minutes per side. When cool enough to handle, remove the core and coarsely chop the leaves.

  • Place the chopped radicchio, cheese, anchovies, garlic, vinegar and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 1/3 cup oil and continue to process until well combined, scraping down the sides once or twice.


Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Nutrition Facts

63 calories; 6.1 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 59 mg sodium. 52 mg potassium; 1.1 g carbohydrates; 0.2 g fiber; 1.1 g protein; 19 IU vitamin a iu; 1 mg vitamin c; 9 mcg folate; 26 mg calcium; 4 mg magnesium;