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Hazelnut, Ricotta and Lemon Pesto

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“From Bon Appetit. You can sub pine nuts for the hazelnuts if you like. This can be tossed with a pound of pasta (served warm or chilled), used as a topping for grilled chicken or spread on toasted slices of baguette or focaccia.”
READY IN:
15mins
SERVES:
8-10
YIELD:
2 1/3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. With processor running, drop garlic into machine and blend til finely chopped. Add nuts, basil and 2 T oil; process til finely chopped.
  2. Add ricotta, juice, peel and remaining oil; process til blended. Transfer to small bowl and stir in romano. Season to taste with salt and pepper.

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