Cottage Cheese Pesto- anti-cancer recipes
Cottage Cheese Pesto.
Servings: Makes 1 cup
Prep time: 15

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 cottage cheese 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.

Preparation

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.


Ingredients:


  • 1 cup cottage cheese
  • ½ cup tightly packed basil leaves
  • 2 small garlic cloves, minced
  • Salt and pepper, to taste
  • ¼ cup olive oil
  • ¼ cup Parmesan cheese
  • Salt and pepper, to taste

Nutritional Information

Calories

822 cals

Fat

71 g

Saturated Fat

16 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

43 g

Carbohydrates

12 g

Sugar

6 g

Fiber

1 g

Protein

36 g

Sodium

1210 mg

*per serving


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.

 


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