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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 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
Method
- With processor running, drop garlic into machine and blend til finely chopped.
- Add nuts, basil and 2 T oil; process til finely chopped.
- 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.
