Cottage Cheese Pesto (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 cup cottage cheese (2% milk fat works best)
02 -
1½ to 2 cups fresh basil leaves, loosely packed
03 -
¼ cup walnuts (or substitute pine nuts, almonds, or cashews)
04 -
3 cloves garlic, peeled
→ Flavor enhancers
05 -
⅓ cup freshly grated parmesan cheese
06 -
⅓ cup good quality olive oil
07 -
2 tablespoons fresh lemon juice
08 -
Zest of 1 lemon
09 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Measure all ingredients and have them ready to go. If using a food processor, you can add everything at once. If using a blender, you may want to add ingredients in batches for smoother blending.
02 -
Add the cottage cheese, basil, walnuts, garlic cloves, parmesan, olive oil, lemon juice, lemon zest, salt, and pepper to your food processor or high-speed blender. Pulse several times to break down the larger ingredients, then blend until you reach your desired consistency.
03 -
Give your pesto a taste and adjust the seasoning if needed. You might want more salt, pepper, or lemon juice depending on your preference. If it's too thick, add a little more olive oil or a splash of water.
04 -
Use your cottage cheese pesto immediately in your favorite recipes, or transfer to an airtight container. If storing, drizzle a thin layer of olive oil on top to help prevent browning before sealing the container.
# Notes:
01 -
This pesto will keep in the refrigerator for up to 5 days in an airtight container.
02 -
For a smoother pesto, blend longer. For more texture, pulse less frequently.
03 -
This high-protein alternative to traditional pesto has about 10g of protein per serving!