Hazelnut Ricotta And Lemon Pesto 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, RICOTTA, AND LEMON PESTO

Hazelnut, Ricotta, and Lemon Pesto image

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

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

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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