Beetroot and radicchio pesto
A sweet and sour pesto recipe that tastes divine and looks beautiful too! Use it on pasta or serve as a dip.
Servings: 4
Calories: 332kcal
Ingredients
- 200 g beetroot (70z) boiled and grated
- 200 g red radicchio (7oz) I used 'di chioggia'
- 3 tablespoon walnuts chopped
- 1 garlic clove peeled and chopped
- 2-3 tablespoon Parmigiano Reggiano grated (vegetarians will need to use a vegetarian parmesan)
- ½ cup extra virgin olive oil
- salt to taste
Instructions
- Wash the radicchio and cut it into strips taking care to remove the most bitter white parts.
- Soak the leaves in cold water for 30 minutes, drain and pat dry.
- Put the chopped garlic, grated beetroot, radicchio, chopped walnuts and a pinch of salt into a blender or food processor.
- Pulse until the contents are quite small then add the parmigiano and olive oil.
- Pulse everything together a couple more times.
- If the pesto is too thick, dilute it with a little water or more olive oil.
- Serve with pasta, as a dip or on bruschetta
Notes
If serving with pasta you can cook the pasta whilst making the pesto and use some of the pasta cooking water for extra liquid in the pesto sauce if required.
Nutrition
Calories: 332kcal | Carbohydrates: 8g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 1mg