Name: Hazelnut, Ricotta, and Lemon Pesto
Yield: Makes about 2 1/3 cups Servings
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 frated Pecorino Romano cheese; Fine sea salt

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