Grilled Radicchio Pesto

Grilled Radicchio Pesto

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From: EatingWell Magazine, July/August 2015

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 small head radicchio (about 8 ounces), halved
  • 1 tablespoon extra-virgin olive oil plus ⅓ cup, divided
  • ⅓ cup finely shredded Pecorino Romano cheese
  • 3 anchovy fillets
  • 1 large clove garlic
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon freshly ground pepper

Preparation

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  1. Preheat grill to medium.
  2. 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.
  3. 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 ⅓ 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 information

  • Serving size: 1-Tbsp.
  • Per serving: 63 calories; 6 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 9 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 19 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 0 mg iron; 59 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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