Prep 5 mins
Cook 10 mins
From Bon Appetit. You can sub pine nuts for the hazelnuts if you like. This can be tossed with a pound of pasta (served warm or chilled), used as a topping for grilled chicken or spread on toasted slices of baguette or focaccia.
- 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.