Description
This Cottage Cheese Provolone Pesto is a creamy, protein-packed twist on the classic pesto, combining the richness of provolone cheese with the freshness of basil and the light tang of cottage cheese. It’s the perfect sauce for tossing with pasta, spreading on sandwiches, or serving as a dip. The bright, bold flavors of basil and garlic blend harmoniously with the smooth, cheesy texture, making this recipe not only delicious but also versatile. Whether you’re looking for a quick weeknight dinner addition or a gourmet sauce for your next party, this pesto will quickly become a favorite.
Ingredients
- 1 cup cottage cheese (low-fat or full-fat, based on preference)
- ½ cup grated provolone cheese
- 1 cup fresh basil leaves (packed)
- ¼ cup pine nuts (or walnuts, for a budget-friendly alternative)
- 2 cloves garlic (peeled)
- ½ cup extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper to taste
- Optional: Red pepper flakes (for a spicy kick)
Instructions
-
Prepare the Basil Mixture:
In a food processor, combine the fresh basil leaves, pine nuts, and garlic. Pulse a few times until everything is roughly chopped but still textured. -
Drizzle in Olive Oil:
With the food processor running, slowly drizzle in the olive oil. Continue blending until the mixture reaches a smooth, pesto-like consistency. Stop to scrape down the sides if needed. -
Add Lemon Juice and Seasoning:
Add the lemon juice, salt, and pepper to the mixture. Pulse a few more times to ensure all the flavors are well combined. Taste and adjust the seasoning to your preference. -
Mix in the Cheese:
In a separate bowl, combine the cottage cheese and grated provolone. Stir well to create a smooth, creamy mixture. -
Combine Everything:
Gently fold the basil pesto into the cheese mixture. Stir until everything is fully blended. You should end up with a creamy, vibrant green pesto sauce. -
Serve:
Serve immediately as a dip with vegetables or spread on sandwiches. Alternatively, toss it with your favorite pasta for a delicious, creamy meal. Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
- For a nut-free version, substitute pine nuts with sunflower seeds or skip them altogether.
- If you prefer a chunkier pesto, pulse the basil and cheese mixtures separately and then combine them.
- This recipe is easily adjustable. For a stronger cheese flavor, increase the amount of provolone. To make it lighter, you can reduce the olive oil or use part-skim cottage cheese.
- Adding red pepper flakes brings a subtle heat that balances the richness of the cheese. Add according to your spice preference.
- Use this pesto as a topping for grilled chicken or as a sauce for homemade pizza for a gourmet twist.
- Prep Time: 10 minutes
- Cook Time: No cooking required
- Category: Dips, Spreads, Sauces
- Cuisine: Italian, Fusion
Nutrition
- Calories: 110 kcal
- Sugar: 0.6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 8mg
Keywords: Cottage Cheese Provolone Pesto Recipe