Hazelnut, Ricotta and Lemon Pesto
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 1/3 cups
- Serves:
- 8-10
ingredients
- 1 garlic clove, minced
- 1⁄2 cup hazelnuts, toasted and husked-about 2 oz
- 5 tablespoons olive oil, divided
- 1 1⁄2 cups whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons grated lemon peel, packed
- 3 tablespoons fresh romano cheese, grated
- fine sea salt
directions
- With processor running, drop garlic into machine and blend til finely chopped. Add nuts, basil and 2 T oil; process til finely chopped.
- Add ricotta, juice, peel and remaining oil; process til blended. Transfer to small bowl and stir in romano. Season to taste with salt and pepper.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.