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.
Ingredients
Makes about 2 1/3 cups
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 AHEADCan be made 2 days ahead. Cover and refrigerate.
How would you rate Hazelnut, Ricotta, and Lemon Pesto?
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Reviews (10)
Back to TopThis flavor combination was pretty awful. My hazelnuts had been in the pantry a while though - perhaps that was what went wrong...
Anonymous
Los Angeles, CA
9/29/2010
I LOVE this recipe. I do make a few substitutions though... I use pine nuts instead of hazelnuts, (because the store didn't have hazlenuts the first time I made it!) and I usually add about 1/4 C. of sourcream and cut the olive oil to 3 Tbs. This is a family favorite!
mamabearto2
San Francisco
3/31/2008
Excellent. A lighter more delicate version of the traditional pesto. I served over tagliatelle with poached chicken. Halved the recipe and still have leftovers to use on eggs for breakfast!
mehrenreich
Greenbelt, MD
3/5/2008
Made this "pesto" last night with half a pound of pasta. I didn't see anything special about this recipe, and won't be making it again. There are plenty of other pesto variations that taste much much better.
Anonymous
Ithaca, NY
12/21/2007
我发现这道菜有点低迷。Something was missing. I don't plan on making it again.
Anonymous
Los Angeles, CA
11/21/2007
We had this last night. Very tasty. I didn't have hazelnuts or parmesan and substituted pine nuts and manchego - still a hit!
Anonymous
Dallas
9/26/2007
This was very good. The texture is creamy, without the sauce being too rich. I replaced some of the olive oil with a few tablespoons of hazelnut oil, and the flavour was fanstastic. Did anyone try to freeze the leftovers?
Anonymous
Squamish British Colunbia
8/24/2007
A quick, easy recipe that was really nice for a summer dinner. It was a keeper in our house.
mamabearto2
San Francisco
8/15/2007
Great alternative to traditional pesto. This would be awesome on pizza as an alternative to white pizza.
Anonymous
Fairfax, VA
7/22/2007
Awesome twist on traditional pesto. I served this with pasta and it was big hit. It tasted equally as good served warm or cold.
Anonymous
Arlington, VA
7/22/2007
