Hazelnut, Ricotta, and Lemon Pesto Recipe | Epicurious
This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.
Keywords
- sauce
- condiment
- spreads
- italian
- hazelnut
- ricotta
- lemon
- basil
- gluten free
- vegetarian
- easy
- quick
- make ahead
- no-cook
- food processor
- summer
- bon appétit
Ingredients
- 1 garlic clove, peeled
- 1/2 cup hazelnuts, toasted, husked (about 2 ounces)
- 1/2 cup coarsely chopped fresh basil
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons (packed) finely grated lemon peel
- 3 tablespoons freshly grated Pecorino Romano cheese
- Fine sea salt
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