Cheesy Basil Sauce (Print Version)

# Ingredients:

→ Main components

01 - 1½ to 2 cups loosely packed fresh basil leaves

02 - 1 cup of 2% cottage cheese (or similar)

03 - 3 peeled garlic cloves

04 - ¼ cup walnuts (or swap with almonds, pine nuts, or cashews)

→ Flavor boosters

05 - ⅓ cup grated parmesan (the fresher, the better)

06 - 2 tablespoons lemon juice, freshly squeezed

07 - Zest of one lemon

08 - ⅓ cup good-quality olive oil

09 - Salt and black pepper, added to your liking

# Instructions:

01 - Get your ingredients measured out and ready to go. If using a processor, everything can go in together. With a blender, adding ingredients bit by bit might make blending easier.

02 - Combine the cottage cheese, basil, garlic, walnuts, parmesan, olive oil, lemon zest, lemon juice, salt, and pepper in your processor or blender. Pulse a few times to chop it up, then blend till the texture is how you like it.

03 - Test the flavor and adjust if something feels off. Maybe you’ll need an extra splash of lemon juice, pinch of salt, or a little water or oil if it’s super thick.

04 - Enjoy your fresh pesto right away or spoon it into a container with a good lid. Pour a bit of olive oil on top before sealing so it stays fresh and green.

# Notes:

01 - This pesto stays fresh in the fridge for about 5 days if sealed properly.

02 - For a creamy finish, blend longer. If you like more texture, blend less.

03 - Each serving has roughly 10 grams of protein, making it a hearty twist on classic pesto.

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