Hazelnut Ricotta and Lemon Pesto

Ingredients

• 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

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