Hazelnut Orange Pesto With Ricotta Recipes

HAZELNUT-ORANGE PESTO WITH RICOTTA

Hazelnut-Orange Pesto with Ricotta image

Make a creamy condiment by stirring ricotta into a blend of hazelnuts, basil, orange zest and pecorino.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted hazelnuts
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
1 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged pecorino
1/2 cup extra-virgin olive oil
1/2 cup ricotta cheese

Steps:

Put the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta.

HAZELNUT PESTO

Hazelnut Pesto image

Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper

Steps:

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

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