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Grilled Radicchio Pesto

  • 20 m
  • 20 m
Hilary Meyer
“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


  • 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.
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