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.

Hilary Meyer
Source: EatingWell Magazine, July/August 2015

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Ingredients

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Directions

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  • Preheat grill to medium.

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  • 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.

Tips

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; protein 1.1g 2% DV; carbohydrates 1.1g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.4g; fat 6.1g 9% DV; saturated fat 1.1g 5% DV; cholesterol 1.8mg 1% DV; vitamin a iu 18.8IU; vitamin c 1.2mg 2% DV; folate 8.8mcg 2% DV; calcium 26.3mg 3% DV; iron 0.2mg 1% DV; magnesium 3.6mg 1% DV; potassium 52.4mg 2% DV; sodium 59.1mg 2% DV; thiaminmg.