Pesto Cottage Cheese (Print Version)

# Ingredients:

→ Main components

01 - 3 peeled garlic cloves

02 - Around 1½ to 2 cups of loosely packed fresh basil leaves

03 - A cup of cottage cheese (2% milk fat is ideal)

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

→ Taste boosters

05 - ⅓ cup grated parmesan (get the good kind!)

06 - ⅓ cup olive oil (opt for high-quality)

07 - 2 spoonfuls of freshly squeezed lemon juice

08 - The zest from a lemon

09 - Add salt and freshly cracked pepper as you like

# Instructions:

01 - Get everything measured and ready. Use a food processor to toss in all your items at once. If you're using a blender, doing it in smaller batches might make blending easier.

02 - Throw the basil, parmesan, cottage cheese, garlic, lemon zest, walnuts, olive oil, lemon juice, salt, and pepper into a food processor or blender. Start by pulsing to break it down. Blend until you get the texture you love.

03 - Taste the pesto and see if it needs a bit of tweaking. Add extra pepper, salt, or lemon juice if it feels off. If it’s too thick, drizzle in some water or more olive oil.

04 - Spoon out your freshly made pesto. Use it right away or spoon it into a container. For storing, pour a thin olive oil layer over the top to keep it fresh before sealing.

# Notes:

01 - You can refrigerate this pesto for up to 5 days in a sealed container.

02 - If you want a chunkier texture for the pesto, blend less. For a smooth sauce, blend it longer.

03 - Each serving packs about 10g of protein, thanks to the cottage cheese!

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