Hazelnut, Ricotta and Lemon Pesto

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READY IN: 15mins
Recipe by kitchenslave03

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.

Ingredients Nutrition

Directions

  1. With processor running, drop garlic into machine and blend til finely chopped. Add nuts, basil and 2 T oil; process til finely chopped.
  2. 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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