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PE: 5* Grilled Radicchio Pesto

Source of Recipe

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5* Grilled Radicchio Pesto

Eatingwell.com
From EatingWell: July/August 2015
Reviews rated this recipe 5 Stars!
Exchanges
Makes: 1 cup (16 Tbsp.)
Total Time: 20 minutes

Radicchio mellows from bitter to sweet when grilled in this healthy pesto recipe. Try it spooned over grilled chicken or steak, or stirred into your favorite pasta.

Ingredients:
• 1 small head radicchio (about 8 ounces), halved
• 1 tablespoon extra-virgin olive oil plus 1/3 cup, divided
• 1/3 cup finely shredded Pecorino Romano cheese
• 3 anchovy fillets
• 1 large clove garlic
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon freshly ground pepper

Preparation:
1. Preheat grill to medium.

2. Brush radicchio halves on all sides with 1 tablespoon oil. Grill the radicchio, turning once, until lightly charred and softened, 3 to 4 minutes per side. When cool enough to handle, remove the core and coarsely chop the leaves.

3. Place the chopped radicchio, cheese, anchovies, garlic, vinegar and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 1/3 cup oil and continue to process until well combined, scraping down the sides once or twice.


Tips & Notes:
• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

1 Tbsp equals: 63 calories; 6 g fat (1 g sat, 4 g mono); 2 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g total sugars; 1 g protein; 0 g fiber; 59 mg sodium; 52 mg potassium. ++++ Exchanges: 1 fat