Hazelnut, Ricotta and Lemon Pesto

• 1 garlic clove, minced
• 12 cup hazelnuts, toasted and husked-about 2 oz
• 5 tablespoons olive oil, divided
• 1 12 cups whole milk ricotta cheese
• 3 tablespoons fresh lemon juice
• 1 12 teaspoons grated lemon peel, packed
• 3 tablespoons fresh romano cheese, grated
• fine sea salt

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

garlic, hazelnuts, olive oil, milk ricotta cheese, lemon juice, lemon peel, fresh romano cheese, salt

Taken from www.food.com/recipe/hazelnut-ricotta-and-lemon-pesto-318875 (may not work)