Hazelnut, Ricotta and Lemon Pesto

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.

• Ready In: 15 mins
• Serves: 8-10
• Yields: 2 1/3 cups

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

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.