Hazelnut Ricotta And Lemon Pesto Recipes

Steps:

• With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Steps:

• Put 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 chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and stir in the ricotta.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
• Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
• With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
• Pour sauce over spaghetti and toss to coat.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop.
• Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts.

Steps:

• In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

Steps:

• Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
• In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
• In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
• Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
• **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

Steps:

• Cook the pasta in salted, boiling water according to pack instructions.
• Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
• Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Steps:

• Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
• Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.