Hazelnut pesto with orange and ricotta

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 289, total fat 28 G., saturated fats 6 G., proteins 7 G., carbohydrates 3 G., fiber 1 G., cholesterol 22 mg, sodium 176 mg, sugar 1 G.

Make a delicious creamy sauce by blending ricotta with fresh homemade basil pesto, hazelnuts, orange zest, and pecorino cheese. Serve as a dip with appetizers, spread on bread, or toss with pasta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted hazelnuts
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
1 teaspoon orange zest
0.5 cups coarsely grated aged pecorino
0.5 cups extra-virgin olive oil
0.5 cup ricotta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hazelnuts, Pecorino Romano cheese, ricotta cheese, Orange zest, basil

Cooking the dish according to the recipe:

Place the hazelnuts in a food processor and pulse until finely ground. Add the basil, garlic, orange zest, and 1/4 teaspoon salt and pulse until finely ground.
Add the pecorino and pulse until evenly distributed. With the processor running, slowly pour in the olive oil and pulse until combined. Transfer to a bowl and stir in the ricotta.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / / Food Network - recipes / Italian cuisine