Hazelnut, Ricotta, and Lemon Pesto

1. 1

   With processor running, drop garlic clove into machine and blend until finely chopped.

2. 2

   Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped.

3. 3

   Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended.

4. 4

   Transfer mixture to small bowl and stir in Pecorino Romano cheese.

5. 5

   Season to taste with sea salt and freshly ground black pepper.

6. 6

   DO AHEAD Can be made 2 days ahead.

7. 7

   Cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.