Hazelnut, Ricotta, and Lemon Pesto

Name: Hazelnut, Ricotta, and Lemon Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped fresh basil; 1 garlic clove, peeled; 57 grams 1/2 cup hazelnuts, toasted, husked (about; 3 Tbsps fresh lemon juice; 5 Tbsps extra-virgin olive oil, divided; 3 Tbsps freshly grated Pecorino Romano cheese; 9 servings Fine sea salt; 355 milliliters whole-milk ricotta cheese (from one 15-ounce container)

Hazelnut, Ricotta, and Lemon Pesto might be just the condiment you are searching for. This gluten free, primal, and vegetarian recipe serves 9. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 149 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of whole-milk ricotta cheese, garlic clove, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

With processor running, drop garlic clove into machine and blend until finely chopped.

Ingredients you will need

Whole Garlic Cloves

Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped.

Ingredients you will need

Hazelnuts

Olive Oil

Basil

Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended.

Ingredients you will need

Ricotta Cheese

Lemon Juice

Lemon Peel

Olive Oil

Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Ingredients you will need

Pecorino Romano