Hazelnut, Ricotta, and Lemon Pesto

Hazelnut, Ricotta, and Lemon Pesto
Photo by Mark Thomas

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons finely grated lemon peel
  • ½ cup hazelnuts
  • Fine sea salt
  • 1 ½ cups whole-milk ricotta cheese
  • 3 tablespoons freshly grated Pecorino Romano cheese
  • ½ cup fresh basil
  • + 2 more ingredients
    • 3 tablespoons fresh lemon juice
    • 1 garlic clove

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 bl...

View full recipe at Epicurious

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