Hazelnut-Orange Pesto with Ricotta

Make a creamy condiment by stirring ricotta into a blend of hazelnuts, basil, orange zest and pecorino.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1/3 cup lightly toasted hazelnuts

3 cups loosely packed fresh basil

1 teaspoon chopped garlic

1 teaspoon orange zest

Kosher salt

1/2 cup coarsely grated aged pecorino

1/2 cup extra-virgin olive oil

1/2 cup ricotta cheese


  1. 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.