Italian•healthy

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.

Ingredients

Quantities are shown as originally provided.

200 g beetroot ((70z) boiled and grated)
200 g red radicchio ((7oz) I used 'di chioggia')
3 tbsp walnuts (chopped)
1 garlic clove (peeled and chopped)
2-3 tbsp Parmigiano Reggiano (grated (vegetarians will need to use a vegetarian parmesan))
1/2 cup extra virgin olive oil
salt (to taste)

1
Wash the radicchio and cut it into strips taking care to remove the most bitter white parts.
2
Soak the leaves in cold water for 30 minutes, drain and pat dry.
3
Put the chopped garlic, grated beetroot, radicchio, chopped walnuts and a pinch of salt into a blender or food processor.
4
Pulse until the contents are quite small then add the parmigiano and olive oil.
5
Pulse everything together a couple more times.
6
If the pesto is too thick, dilute it with a little water or more olive oil.
7
Serve with pasta, as a dip or on bruschetta