1½cupswhole-milk ricotta cheesefrom one 15-ounce container
3tablespoonsfresh lemon juice
1½teaspoonspacked finely grated lemon peel
3tablespoonsfreshly grated Pecorino Romano cheese
Fine sea salt
Instructions
REPARATION
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.
Notes
This recipe can be made 2 days ahead. Cover and refrigerate.