Red Chicory and Walnut Pesto
5.0
This pesto is a refined Venetian take on classic pasta sauces, combining the rich texture of walnuts with the distinctive bittersweet flavor of red chicory. Inspired by the agricultural heritage of the Treviso area, this recipe transforms a prized winter vegetable into a versatile, vibrant-colored cream with a rich, rounded taste. Perfect for those seeking a balance between rustic flavors and contemporary elegance, this pesto brings the warmth and authenticity of homemade Northern Italian cuisine to the table
Yield:
6 servings
Total time:
15 min
Preparation time:
15 min
Difficulty:
Cost:
Tools:
Bowl, Blender
Weight per serving:
80 g
Energy:
350 Kcal
Carbohydrates:
1 g
Fats:
35 g
Proteins:
8 g
Golf:
1 h 15 min
Allergens:
Milk, Tree nuts
Diet:
Vegetarian, Gluten-free
Pairing:
Barolo
Occasion:
Family dinner
Ingredients
Portions for 6 servings
6
Method
It takes 4 steps in 15 min
Storage
Store the red chicory and walnut pesto in an airtight glass jar in the refrigerator for up to 2–3 days, making sure to cover the surface with a thin layer of olive oil. It can also be frozen for about one month, preferably in convenient single-serving portions.
Cost
This recipe uses ingredients such as walnuts and Parmigiano Reggiano, which can increase the overall cost. It falls into the mid-range price category: affordable for most budgets, but not among the cheapest options
Health
Red chicory provides fiber and naturally occurring plant compounds, while walnuts contribute unsaturated fats. Extra-virgin olive oil also provides unsaturated fats, and Parmigiano Reggiano adds protein and calcium. Since walnuts, oil, and cheese are energy-dense ingredients, moderate portions can help keep the meal balanced
Author
Editorial staff - Luca M.
5.0
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