As Labor Day approaches, we are holding on to the last few days of summer and thinking hard on how to make the most out of the last bbq of the season. This grilled radicchio with fresh basil pesto makes a perfect side dish and is a great replacement for a salad as we move into cooler months and may be craving more warming foods.
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For starters, radicchio is a leafy vegetable with a bitter flavor that is perfectly paired with a bright, fresh sauce like pesto. It is full of antioxidants which reduce the risk of many diseases and may promote longevity by protecting our cells against free radicals. Plus, the vegetable is also rich in vitamin K, zinc, and copper.
What’s more, the basil pesto adds a fresh flavor as well as even more nutritional value. Extra virgin olive oil and pine nuts provide healthy fats, basil may help lower blood pressure, and garlic supports a healthy immune system.
Ingredients
For the grilled radicchio:
Two heads of radicchio, quartered, washed, and dried
6 tablespoons of a neutral oil
½ tablespoon paprika
½ tablespoon chili powder
Salt and pepper to taste
For the pesto:
2 cups of basil leaves
¼ cup extra virgin olive oil
½ tablespoon lemon juice
½ cup pine nuts
1 clove garlic
½ cup grated Parmesan
Salt and pepper to taste
Method
For the pesto:
Blanch and shock basil leaves to give the pesto a bright green color.
Add basil leaves, pine nuts, and garlic to a food processor.
Next, while blending, slowly pour olive oil into the processor until the pesto is smooth and combined.
Finally, add the parmesan cheese and blend once more.
Set pesto to the side.
For the radicchio:
In a small bowl, combine oil, paprika, chili powder, salt, and pepper.
Brush the quartered radicchio pieces with the oil mixture and place on the grill over medium heat.
Grill the radicchio for 2 minutes on each side.
Lastly, remove from grill, serve with pesto over a bed of arugula.
Enjoy!
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