Electric Mixer - for cream cheese or ricotta if needed, to achieve a smooth consistency
High-Sided Saucepan - for cooking the hazelnuts or melting butter for pesto
Food Processor or Blender - essential for making the hazelnut and lemon pesto sauce
Silicone Spatula - useful for mixing ingredients thoroughly
Cheese Grater - to grate cheese if needed, although not explicitly mentioned in the recipe, it's a versatile tool in many kitchen setups
Measuring Cups and Spoons - essential for precise measurement of ingredients like ricotta, pine nuts, lemon juice, etc.
Glass Jar or Airtight Container - for storing the prepared hazelnut and lemon pesto sauce
Microplane Grater - ideal if you prefer finely grating zest from lemons for your recipe
Pasta Pot - if serving with pasta, a staple item in many Italian-inspired recipes like this one
Cheese Board or Plate - for presenting the dish elegantly
1 garlic clove, peeled
1/2 cup hazelnuts, toasted, husked (about 2 ounces)
1/2 cup coarsely chopped fresh basil
5 tablespoons extra-virgin olive oil, divided
1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
3 tablespoons fresh lemon juice
1 1/2 teaspoons (packed) finely grated lemon peel
3 tablespoons freshly grated Pecorino Romano cheese
Fine sea salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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