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Hazelnut, Ricotta, and Lemon Pesto

['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']

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.

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