This bright and creamy pesto recipe has an unexpected ingredient that offers six grams of protein per serving; 1% cottage cheese! Along with blending the usual grated parmesan cheese, minced garlic and of course, fresh basil leaves, this version calls for frozen spinach (thawed and drained) for added iron and folate. It's a perfect summer topping for fish, burgers, drizzled over grilled vegetables and yes, the traditional bowl of pasta.
½ cup water
10oz package frozen, chopped spinach (thawed and well-drained)
1/3 cup 1% cottage cheese
1/3 cup fresh basil (or 2 Tbsp dried basil) - fresh preferred
2 Tbsp grated parmesan cheese
1 Tbsp olive oil
2 cloves garlic, minced
- Combine all ingredients in blender or food processor
- Blend or process until smooth
- Spoon ½ cup of mixture on poultry or fish
NUTRITIONAL ANALYSIS PER SERVING (½ cup)
Fat: 5 grams
Protein: 6 grams
Carbohydrate: 4 gram
Cholesterol: 3 mg
Sodium: 292 mg
Sugar: 1 gram
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