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Grilled Radicchio Pesto
“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.
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
1Preheat grill to medium.
2Brush 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.
3Place 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.