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This cottage cheese pesto puts a protein-rich spin on a traditional Italian favorite without losing any of the bright flavor you'll crave. Unlike old-school pesto that depends only on olive oil for smoothness, this clever twist adds silky cottage cheese, giving you an incredibly smooth texture while seriously bumping up the protein.
I came up with this recipe when I was trying to eat more protein without turning to powders or pills. As someone who usually grabbed store pesto for simplicity, I wasn't sure a homemade version could stand up to the competition.
Basic Components
- 1 cup cottage cheese: Brings creamy consistency and loads of extra protein
- 1½ to 2 cups fresh basil leaves: Gives you that signature pesto taste and green color
- ⅓ cup walnuts: Offers nutty flavor at way less cost than pine nuts
- 2-3 garlic cloves: Forms the key flavor base
- ¼ cup freshly grated Parmesan: Adds deep savory notes and rich umami
Your ingredients' quality really matters for the end result. Any cottage cheese will do the job, but I like using 2% milkfat for just the right mix of creaminess and protein.
Easy Process
- Ingredient Preparation:
- Clean and fully dry your basil. Roughly chop the garlic. Toast the walnuts if you want more flavor.
- Food Processor Assembly:
- Start with cottage cheese, then add basil, walnuts, garlic, Parmesan, olive oil, lemon juice, salt and pepper.
- Processing Technique:
- Hit pulse 5-6 times, then run for 30-45 seconds until it's smooth but still has tiny basil bits.
- Taste Adjustment:
- Add more salt, lemon, or oil if needed. Make it thinner with extra oil.
- Storage Preparation:
- Put in a jar, flatten the top, and pour a thin layer of olive oil over it. Keeps in the fridge for up to 4 days.
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I've made so many batches of regular pesto through the years, but this cottage cheese version has totally flipped my approach upside down.
Tasty Uses
Make this flexible cottage cheese pesto work in several meals throughout your week by going beyond just mixing it with pasta.
Health Perks
Check out the major health benefits this cottage cheese pesto gives you compared to standard recipes.
Taste Twists
Adjust this adaptable starting recipe to make different flavor combos while keeping all that great protein.
Fixing Problems
Get perfect results every time by knowing the common issues and fixes when whipping up cottage cheese pesto.
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This cottage cheese pesto has become my go-to for weekly meal prep, turning plain pasta and boring sandwiches into something truly tasty.
Frequently Asked Questions
- → Can fat-free cottage cheese work here?
- Sure, though it might not be quite as creamy. Opting for 2% milk fat balances creaminess and calories. If you go fat-free, tossing in a little more olive oil can help smooth it out.
- → What are ways to use this sauce?
- It’s super versatile! Toss it with pasta, spread it on wraps, dollop it on baked potatoes, stir it into eggs, use it as a veggie dip, or pair it with grilled meat or fish. It’s a great swap for classic pesto anywhere.
- → Why is my basil mix browning?
- Basil browns when exposed to air. Keep it fresh by storing the sauce in an airtight container with a bit of olive oil lightly covering the top. Lemon juice (already here!) also helps maintain the green color.
- → Can you freeze this basil sauce?
- Absolutely! Freeze it for up to 3 months. Use ice cube trays for portion sizes, then store the frozen cubes in a freezer bag so you can pull out only what you need. Stir after thawing to get the texture just right.
- → Is it okay for low-carb diets?
- Definitely. With only 5g of carbs per serving, it’s a low-carb-friendly option to enhance proteins and veggies with vibrant flavor.