Hazelnut, Ricotta, and Lemon Pesto
This unique, yet versatile pesto recipe does as well tossed with pasta as it does alone, slathered on a slice of baguette.
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.
This recipe can be made 2 days ahead. Cover and refrigerate.