Radicchio Hazelnut Pesto

by Francesca
4 Plates
35 min

If you are a pesto lover like me, then you will love this recipe.

I came up with this pesto idea because I love radicchio but my family is not a huge fan.

However the addition of the other ingredients create an extremely delicious pesto which is tangy, fresh and delicate at the same time.

It’s perfect for fussy eaters or if you simply want to explore new pesto combos for a quick meal.

Plus Radicchio is rich in antioxidants and has been associated with various health benefits, including improved digestion and reduced inflammation.

Hazelnuts are also a good source of healthy unsaturated fats, protein, fibre, vitamins, and minerals.

Recipe details
  • 4  Plates
  • Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • 50 grams (1.76 ounces ) of grated Parmesan cheese
  • 50 grams (1.76 ounces ) of chopped roasted hazelnuts
  • 120 grams (4.23 ounces) of roughly chopped radicchio head
  • 40 ml (1.35 fluid ounces) of extra virgin olive oil
  • Freshly squeezed juice from 1 lemon
  • 20 ml (0.68 fluid ounces) of water
  • 1/2 teaspoon of salt
  • A pinch of black pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 15/20 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible. 
In a food processor add (toasted) hazelnuts; pulse until the mixture resembles a coarse meal. Add the radicchio.
Pulse until the radicchio is broken up and nearly smooth. Using a spatula, scrape down the sides.
Add Parmesan cheese, lemon juice, salt and pepper. Pulse again and while the food processor is running slowly add the water and the extra virgin olive oil until the pesto reaches a creamy consistency.
Want more details about this and other recipes? Check out more here!