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1
For the garlic confit.
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2
Heat 1/2 cup of the olive oil in a small pan over low heat until warm.
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3
Add garlic cloves and cook until very soft, about 30 minutes.
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4
Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
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5
For the pesto: Have a large bowl of ice water ready.
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6
In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds.
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7
Remove with slotted spoon and transfer to ice water.
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8
Place spinach and arugula in boiling water until bright green and tender, about a minute.
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9
Drain well and transfer to ice water.
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10
When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
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11
In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata.
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12
Blend five minutes.
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13
Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata.
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14
Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto.
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15
Season with salt and pepper to taste.
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16
Blend one minute more.
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17
If desired, serve over hot linguini or other pasta.
