Hazelnut, Ricotta And Lemon Pesto

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

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

Recipe

• 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.