Pesto Trilogy In Christmas Colors

• 2 roasted red bell pepper
• 1/3 cup toasted walnuts
• 2-3 roasted gloves of garlic (or just one if you don't want to roast garlic)
• 1.5 ounces Pecorino cheese
• 1/2 teaspoon salt
• 2 stems of tarragon (use only the leaves)
• 1/4 cup olive oil
• 3 cups fresh baby spinach leaves
• 2 small cloves of garlic
• 1.5 ounces Parmesan cheese
• 3 tablespoons toasted pine nuts
• 1/4 teaspoon salt
• zest from half small lemon
• 1/3 cup olive oil
• 1/2 cup roasted hazelnuts
• 1 clove of garlic
• 2.5 ounces Ricotta Salata
• 1/4 teaspoon salt
• 1/8 teaspoon fresh grated nutmeg
• 1/3 cup olive oil

1. Make the roasted red pepper pesto: put the walnuts and 2 cloves of roasted garlic in the food processor and process for 20 seconds until chopped well. Cut the Pecorino cheese to cubes and chopped the peppers a bit and add the cheese, peppers, tarragon leaves and salt to the food processor. Process for few more seconds until mixed well and looks like chunky paste. add 1/4 cup of olive oil and mix again for 5 seconds. if it looks too dry you can add a bit more oil.
2. Make the spinach pesto: put the pine nuts and 2 cloves of garlic in the food processor and process for few seconds until chopped well. Add the spinach and process for few more seconds until mixed well. cut the Parmesan cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and lemon zest and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.
3. Make the naked hazelnut pesto: put the hazelnuts and clove of garlic in the food processor and process for few seconds until chopped well. Cut the Ricotta cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and nutmeg and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.

red bell pepper, walnuts, garlic, pecorino cheese, salt, tarragon, olive oil, fresh baby spinach leaves, garlic, parmesan cheese, nuts, salt, zest from, olive oil, hazelnuts, clove of garlic, ricotta salata, salt, nutmeg, olive oil

Taken from food52.com/recipes/2196-pesto-trilogy-in-christmas-colors (may not work)