Hazelnut, Ricotta, and Lemon Pesto

Ingredients for Hazelnut, Ricotta, and Lemon Pesto

• 1 garlic clove, peeled

• 80g hazelnuts, toasted, husked (about 60g )

• 1/2 cup coarsely chopped fresh basil

• 80ml extra-virgin olive oil, divided

• 350ml whole-milk ricotta cheese (from one 425g container)

• 45ml fresh lemon juice

• 1 1/2 teaspoons (packed) finely grated lemon peel

• 3 tablespoons freshly grated Pecorino Romano cheese

• Fine sea salt

How to make Hazelnut, Ricotta, and Lemon Pesto

With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 45ml olive oil; process until well blended. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.