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This protein-rich cottage cheese pesto puts a clever spin on the traditional Italian sauce without compromising any bright flavors you crave. Instead of using just olive oil for smoothness, this smart twist adds silky cottage cheese, making a super creamy texture while seriously upping the protein amount.
I came up with this idea when I was trying to eat more protein without turning to supplements or protein shakes. As someone who usually grabbed ready-made pesto at the store for ease, I wasn't sure a homemade version could stand up to the test.
Basic Components
- 1 cup cottage cheese: Gives you that smooth texture and loads of extra protein
- 1½ to 2 cups fresh basil leaves: Brings that signature pesto taste and gorgeous green color
- ⅓ cup walnuts: Adds nutty flavor at a much lower price than pine nuts
- 2-3 garlic cloves: Forms the tasty aromatic base
- ¼ cup freshly grated Parmesan: Adds deep savory notes and umami goodness
Your ingredient choices really matter for the best results. Any cottage cheese works fine, but I like using 2% milkfat for just the right mix of creaminess and protein.
Easy Steps
- Ingredient Preparation:
- Clean and completely dry the basil. Roughly cut the garlic. Toast walnuts if you want extra flavor.
- Food Processor Assembly:
- Start with cottage cheese on the bottom, then stack basil, walnuts, garlic, Parmesan, olive oil, lemon juice, salt and pepper.
- Processing Technique:
- Hit pulse about 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 as needed. Make it thinner with extra oil if you want.
- Storage Preparation:
- Scoop into a container, level the top, and pour a thin layer of olive oil over it. Keeps in the fridge up to 4 days.
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I've tried so many traditional pesto recipes through the years, but this cottage cheese version has totally changed my cooking game.
Tasty Ways To Use It
Get more mileage from this flexible cottage cheese pesto by looking past just pasta and trying it in all sorts of weekly meals.
Health Perks
Take note of the major nutritional upgrades this cottage cheese pesto offers when compared to standard recipes.
Flavor Twists
Adjust this basic formula to make different taste profiles while keeping all that awesome protein content.
Fixing Common Problems
Get perfect results every time by knowing the usual challenges and fixes when whipping up cottage cheese pesto.
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This cottage cheese pesto has become my go-to weekly prep item, turning ordinary pasta dishes and basic sandwiches into something really special.
Frequently Asked Questions
- → Is fat-free cottage cheese okay?
- Sure, but it won't be as creamy. If you use fat-free, you might want to drizzle in a bit of olive oil for better texture. A 2% option balances creaminess without too many calories.
- → What ways can I enjoy this pesto?
- It's super versatile! Spread it on wraps, stir it into scrambled eggs, toss it with pasta, dollop it on potatoes, use it as a chicken topping, or dip fresh veggies in it. It works wherever you'd use regular pesto.
- → How do I stop my pesto from browning?
- Basil can darken when exposed to air, but a little lemon juice (already in there) helps. Store it airtight with a drizzle of olive oil on top to keep it bright and green.
- → Can this pesto be frozen?
- Yes, it freezes perfectly for up to three months. Use ice cube trays for easy portions, then pop the cubes into freezer bags. It might feel a bit different after defrosting, but a stir fixes that.
- → Can I use this pesto for low-carb meals?
- For sure! With 5g carbs per serving, it’s an excellent choice for keto or low-carb diets. Use it to bring bold flavor to veggies, meats, or other low-carb dishes.