Hazelnut, Ricotta, and Lemon Pesto
A creamy and bright pesto variation combining toasted hazelnuts, fresh basil, and ricotta cheese, brightened with lemon juice and zest. Finished with Pecorino Romano for an elegant Italian-inspired spread or sauce.
6 servings
15 min
Ingredients
- •1 clove garlic clove, peeled
- •½ cup hazelnuts, toasted, husked
- •½ cup coarsely chopped fresh basil
- •5 tablespoons extra-virgin olive oil
- •1½ cups whole-milk ricotta cheese
- •3 tablespoons fresh lemon juice
- •1½ teaspoons finely grated lemon peel
- •3 tablespoons freshly grated Pecorino Romano cheese
- •to taste Fine sea salt
Cooking Instructions
- 1.
With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
15 min
