Hazelnut-Orange Pesto with Ricotta

2018-06-09
  • Yield : about 1 cup
  • Cook Time : 10m
  • Ready In : 10m
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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

Method

Step 1

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.

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