Sage, hazelnut, ricotta salata pesto

1. Warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove.

2. Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle).

3. Add the cheese to the bowl along with 1-2 TB more olive oil and stir until combined and salt to taste. This is not a traditional pesto - more nutty than herby and not so much oil.