Hazelnut Ricotta And Lemon Pesto Recipes

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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

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.

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

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.

LIGHT LEMON PESTO PASTA



Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO



Walnut and Ricotta Pesto - Michael Chiarello image

Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 25m

Yield 2 cups pesto, approx

Number Of Ingredients 9

1/2 cup walnuts
5 tablespoons extra virgin olive oil, divided
1 tablespoon minced garlic
12 large fresh basil leaves, coarsely chopped
1 1/2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
1/2 teaspoon grated lemon, zest of
2 tablespoons freshly grated pecorino romano cheese
sea salt, preferably gray salt
fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
  • Remove from oven and let cool, then chop coarsely.
  • In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
  • Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
  • Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
  • Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
  • Serve over 1 1/2 pounds cooked pasta or use as a dip.

Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6

BROCCOLI-AND-HAZELNUT-PESTO PASTA



Broccoli-and-Hazelnut-Pesto Pasta image

Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the starchy pasta water mixed in at the end helps to create a silky sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 10

1 pound broccoli florets, cut into bite-size pieces (6 cups)
Kosher salt and freshly ground pepper
1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving
1/2 cup packed fresh basil leaves, plus more for serving
1 small clove garlic, coarsely chopped
1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving
1/3 cup ricotta
1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice
1/4 cup extra-virgin olive oil
1 pound short pasta, such as gemelli or fusilli

Steps:

  • Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
  • Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.

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

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.

PASTA WITH PARSLEY & HAZELNUT PESTO



Pasta with parsley & hazelnut pesto image

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 6

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan (or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Steps:

  • Cook the pasta in salted, boiling water according to pack instructions.
  • Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
  • Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium

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