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Cottage Cheese Pesto with Crostini
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Cottage Cheese Pesto

Light pesto that's low in saturated fat.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: DASH Diet, Mediterranean Diet, MIND Diet, Nuts, Vegetarian
Servings: 8
Calories: 129kcal

Equipment

  • 1 Food Processor or Blender

Ingredients

  • 2 cups basil loosely packed
  • 1 cup low fat cottage cheese
  • ¼ cup walnuts
  • ⅓ cup olive oil
  • 3 cloves garlic
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vinegar

Instructions

  • Pick 2 cups basil leaves.
  • Optionally, freeze basil. This only takes a few minutes, and preserves color and flavor.
  • Chop 3 cloves garlic, 1 teaspoon lemon juice, and 1/2 teaspoon vinegar in food processor or blender.
  • Add 1 cup low fat cottage cheese, puree until smooth.
    Whipped Cottage Cheese
  • Add ¼ cup walnuts, 1/2 teaspoon nutritional yeast, and 1/4 teaspoon salt.
    Blend until smooth.
  • Add basil, and puree until well blended.
  • Add ⅓ cup olive oil.
    Blend until well mixed.
    Cottage Cheese Pesto in food processor
  • Serve immediately, or store in the refrigerator for up to 4 days.
    I prefer to let this recipe rest it the fridge overnight to allow the garlic to mellow, the flavors to meld.
    Cottage Cheese Pesto with Crostini