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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


Recipe Summary test

20 mins


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; protein 1.1g; carbohydrates 1.1g; dietary fiber 0.2g; sugars 0.4g; fat 6.1g; saturated fat 1.1g; cholesterol 1.8mg; vitamin a iu 18.8IU; vitamin c 1.2mg; folate 8.8mcg; calcium 26.3mg; iron 0.2mg; magnesium 3.6mg; potassium 52.4mg; sodium 59.1mg.