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Servings: Makes 1 cup Prep time: 15minutes
Cottage Cheese Pesto
When I arrived in the USA in the mid-80s, cottage cheese was the number 1 health food. It has fallen out of favor in the intervening years, ceding its place to other arguably less bland low fat choices. It may be time to put cottage cheese back on your shopping list. Why? Because of this tangy, creamy pesto. Had there been more recipes around like this one, I believe cottage cheese would still be ruling the low fat roost. This pesto is quick, nutritious and totally delicious. It’s perfect on pasta, great on sandwiches instead of mayo, and jazzes up a piece of plain cooked chicken and fish. Give it a try.
1. Combine all ingredients in a blender or food processor. Blend until smooth. Taste for seasoning. Serve with whole wheat fusili, grilled chicken or salmon.
Ann’s Tips and Tricks
If you are on an antimicrobial diet, try making this with ½ cup of pasteurized commercial pesto instead of using raw basil, oil and garlic. Add the Parmesan to taste as this will be a saltier proposition.