Zesty Chicory Pesto Pasta with Crunchy Seed Twist

If you're craving a pasta dish that’s a little different—something with bold flavor, bite, and brightness—this chicory pesto pasta will surprise and delight. Chicory, a leafy green with a distinctive bitter edge, transforms into a creamy, nut-free pesto that’s as nourishing as it is flavorful. With the addition of toasted mixed seeds and a twist of lemon zest, this dish brings layers of texture and complexity to the table.

It's a pasta recipe that doesn't play by the rules—and that’s what makes it special. The subtle bitterness of the chicory is mellowed by blanching, while the seeds add a toasty richness you’d usually get from nuts. Anchovy essence, if you choose to use it, delivers a whisper of umami that lingers beautifully in every bite. Whether you're cooking for yourself or sharing with friends, this vibrant bowl of green is a refreshing take on everyday pasta.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 1
• Difficulty: Easy

Ingredients

Chicory Pesto

• 100 g fresh chicory leaves (washed and roughly chopped)
• 1 heaping tablespoon extra-virgin olive oil
• 2 tablespoons mixed seeds (e.g., sunflower, flax, chia, poppy)
• 2–3 tablespoons of reserved blanching water
• Optional: a few drops of anchovy essence or 1 anchovy fillet

Pasta Base

• 80 g short pasta (like fusilli, penne, or mafaldine)
• Salt (for boiling water)

Finishing Touches

• 1 tablespoon of the toasted seed mix (for topping)
• Zest of ½ lemon
• Extra olive oil for drizzling

Cooking Instructions

• Step 1 – Blanch the chicory: Bring a medium pot of salted water to a rolling boil. Drop in the chopped chicory and blanch for 2 to 3 minutes, just until wilted and slightly tender. Using tongs or a slotted spoon, remove the greens and set aside. Be sure to reserve at least ½ cup of the blanching liquid—it’s going to help your pesto emulsify beautifully.
• Step 2 – Toast the seeds: In a dry skillet over medium heat, toast the mixed seeds for about 2 minutes, stirring constantly. You’ll smell their oils releasing as they start to pop and turn golden. Set aside half of the toasted seeds for garnish later.
• Step 3 – Make the pesto: Add the blanched chicory to a blender or tall mixing cup. Toss in the remaining toasted seeds, olive oil, and a splash of the reserved blanching water. Blend until smooth and creamy. Add more water as needed to loosen it into a velvety consistency. If you're using anchovy essence or a fillet, add it here for that deep, savory note.
• Step 4 – Cook the pasta: Bring fresh salted water to a boil and cook your pasta until al dente, following the package instructions. Just before draining, scoop out a small cup of the pasta water—this starchy liquid helps the pesto hug each noodle.
• Step 5 – Combine with pesto: Return the drained pasta to the pot or place it in a large skillet over low heat. Spoon in the chicory pesto and add a splash of pasta water. Gently stir until everything is coated in the silky green sauce. You want the pesto to cling to the pasta—not pool at the bottom—so adjust with more water or oil as needed.
• Step 6 – Finish and serve: Plate the pasta in a shallow bowl. Scatter over the reserved toasted seeds for crunch, then grate lemon zest over the top to add brightness. A final drizzle of good olive oil ties it all together. Optional: a dash of anchovy essence right at the end enhances the dish’s savory undertones.

Tips, Variations & Serving Suggestions

• Tame the bitterness: If chicory is too bold for your taste, try blending it with spinach or baby arugula. This softens the flavor without losing its green personality.
• Want it vegan? Simply omit the anchovy and add a spoonful of nutritional yeast for a cheesy umami punch.
• Protein additions: For a heartier plate, top with a poached egg, sautéed tofu, or grilled shrimp.
• Change the seeds: Pumpkin or hemp seeds are excellent swaps if you’re low on flax or chia. Toasting is key to unlocking their full flavor.
• Double the pesto: Make a larger batch and store in a jar covered with a layer of olive oil—it’ll keep in the fridge for up to 5 days and is great on toast or roasted veggies.

Conclusion

With its bold character and nut-free approach, this chicory pesto pasta proves that healthy, flavorful meals don’t have to be complicated. It brings together a medley of textures—creamy, crunchy, and tender—with vibrant, punchy flavor that lingers long after the last bite. It’s the kind of dish that feels like it belongs both at a weeknight dinner table and a modern farm-to-table café.

If you love trying unexpected twists on classic dishes, this one's for you. See the original recipe here and start creating your own delicious variations!

FAQ

What other greens can I use if I don’t have chicory?

Feel free to experiment with escarole, radicchio, endive, or even kale. Just blanch the tougher greens briefly before blending for a smoother pesto.

Can I make this in advance for meal prep?

Yes! Prepare the pesto ahead of time and store it in the fridge. Cook pasta fresh and stir through the pesto when ready to serve for the best texture.

Is this dish good cold, like a pasta salad?

Absolutely. Let the pasta cool slightly before mixing with the pesto to preserve its fresh green color. Add extra lemon zest and seeds right before serving for a picnic-friendly meal.