HAZELNUT, RICOTTA, AND LEMON PESTO
Provided by Michael Chiarello
Categories Food Processor Cheese Citrus Nut No-Cook Vegetarian Quick & Easy Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 9
Steps:
- 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 3 tablespoons 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.
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Levi Andrea
[email protected]I love the bright and cheerful flavors of this recipe. It's a great way to celebrate spring.
Nelli kk Mwenda
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Marie Coupe
[email protected]This recipe is so versatile. I've used it to make pasta, pizza, and even soup. It's always delicious.
christell williams
[email protected]This is the perfect recipe for a quick and easy weeknight meal. It's also a great way to use up leftover chicken.
Szabolcs Szilva
[email protected]I used whole wheat pasta and it worked great. This recipe is a healthy and delicious way to get your veggies.
Natasha Ke
[email protected]This recipe is a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it some more flavor.
Aaron Amador
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover ricotta.
Curvaceous Gloria
[email protected]I love the combination of flavors in this recipe. The lemon and hazelnut are a perfect match.
Muhamad Issa
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Tara Budha
[email protected]I'm not a huge fan of hazelnuts, but I loved this recipe. The lemon and pesto flavors really shine through.
Anthony genius
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are incredible.
Dipen magar
[email protected]I had some trouble finding hazelnut ricotta, but I used regular ricotta and it worked just fine.
Golam Rosul
[email protected]The hazelnut ricotta was a bit too rich for my taste, but the lemon pesto was amazing. I'll definitely be making this again.
roy _writes
[email protected]This is one of my favorite pasta recipes. It's so easy to make and always turns out delicious.
David Clara
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the fresh and zesty flavors.
Nomi Meo
[email protected]I followed the recipe exactly and it turned out perfectly. The pesto was creamy and flavorful, and the pasta was cooked to al dente perfection.
Kings Lovecivi
[email protected]I'm generally not a fan of pesto, but this recipe changed my mind. The lemon and hazelnut flavors were a perfect match.
Nick O'Connor
[email protected]This recipe was an absolute delight! The hazelnut ricotta and lemon pesto combination was incredibly flavorful and unique.