How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Hazelnut, Ricotta, and Lemon Pesto?

You need 9 ingredients. The key ingredients include: 1 garlic clove, peeled, 1/2 cup hazelnuts, toasted, husked (about 2 ounces), 1/2 cup coarsely chopped fresh basil, 5 tablespoons extra-virgin olive oil, divided, and more.

Is Hazelnut, Ricotta, and Lemon Pesto suitable as general?

Yes, Hazelnut, Ricotta, and Lemon Pesto falls under the General category and is a great choice for this type of meal.

How do I store leftover Hazelnut, Ricotta, and Lemon Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut, Ricotta, and Lemon Pesto Recipe

Name: Hazelnut, Ricotta, and Lemon Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, peeled; 1/2 cup hazelnuts, toasted, husked (about 2 ounces); 1/2 cup coarsely chopped fresh basil; 5 tablespoons extra-virgin olive oil, divided; 1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container); 3 tablespoons fresh lemon juice; 1 1/2 teaspoons (packed) finely grated lemon peel; 3 tablespoons freshly grated Pecorino Romano cheese; Fine sea salt

Try this homemade Hazelnut, Ricotta, and Lemon Pesto recipe the whole family will love. Made with garlic, hazelnuts, fresh basil and extra-virgin olive …

This Hazelnut, Ricotta, and Lemon Pesto relies on simple, everyday ingredients such as garlic clove, peeled, coarsely chopped fresh basil, fresh lemon juice and fine sea salt. It comes together quickly and makes 4 servings, at about 415 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 garlic clove, peeled
1/2 cup hazelnuts, toasted, husked (about 2 ounces)
1/2 cup coarsely chopped fresh basil
5 tablespoons extra-virgin olive oil, divided
1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
3 tablespoons fresh lemon juice
1 1/2 teaspoons (packed) finely grated lemon peel
3 tablespoons freshly grated Pecorino Romano cheese
Fine sea salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
415 kcal
Category
General

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