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Hazelnut, Ricotta, and Lemon Pesto


Hazelnut, Ricotta, and Lemon Pesto Recipe

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 frated Pecorino Romano cheese
  • Fine sea salt
Directions:
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