Introduction

This Best Cottage Cheese Pesto offers a creamy, fresh twist on the classic pesto sauce. Blending cottage cheese with basil and walnuts creates a rich, flavorful spread that’s perfect for pasta, sandwiches, or salads. It’s easy to make and offers a lighter alternative to traditional pesto.

A close-up image shows a white bowl filled with creamy, pale green pesto sauce that has a smooth and slightly thick texture with small specks of herbs throughout. A single fresh green basil leaf sits neatly on top in the center of the sauce. Behind it, part of another white bowl is visible, filled with uncooked spiral pasta that is pale yellow in color. The bowls rest on a white marbled surface with subtle brownish veining, adding a clean and bright background to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
½ to 1 cup fresh basil
¼ cup walnuts
¼ cup shredded parmesan cheese
2 cloves garlic
¼ to ½ cup olive oil or avocado oil
Salt (sea salt preferred)
Pepper

Instructions

Step 1: Gather and prepare all your ingredients. Have 1 cup cottage cheese, ½ to 1 cup fresh basil depending on preference, ¼ cup walnuts, ¼ cup shredded parmesan cheese, 2 cloves garlic, ¼ to ½ cup olive or avocado oil, salt, and pepper ready. Also, get your blender or food processor set up.
Step 2: Add the cottage cheese to the blender. Then add the basil, walnuts, parmesan cheese, and garlic. Pour in the olive or avocado oil according to the desired creaminess.
Step 3: Season the mixture with salt and pepper to taste. Blend until smooth. If it’s too thick, gradually add more oil until you get the consistency you want.
Step 4: Transfer the finished pesto to a jar with a tight-fitting lid. Store it in the refrigerator for up to 5 days.
Step 5: Use this versatile pesto to dress pasta, marinate meats, or add flavor to your salads. Enjoy the creamy and fresh taste in many dishes.

Tips & Variations

Use avocado oil for a milder flavor and extra creaminess.
Adjust garlic quantity to suit your taste or omit for a milder pesto.
Toast the walnuts lightly before blending to enhance their nutty flavor.
For a vegan version, substitute parmesan cheese with nutritional yeast.

Storage

Store the pesto in an airtight container in the refrigerator for up to 5 days. To maintain freshness, cover the surface with a thin layer of oil before sealing. When reheating or serving cold, stir well; pesto is best served at room temperature for full flavor.

How to Serve

A close-up image showing two white bowls on a white marbled surface, with the front bowl filled with a creamy, light green sauce that has small green herb bits mixed throughout, topped with a single fresh dark green basil leaf in the center. The bowl behind it contains short, tight, spiral-shaped pasta in a pale yellow color. Part of an uncooked fusilli pasta is visible in the top left corner on the surface. The textures are smooth for the sauce and slightly rough for the pasta, creating a fresh and simple look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cottage cheese pesto?

Yes, you can freeze the pesto in airtight containers for up to 2 months. Thaw in the refrigerator overnight and stir well before use. Note that texture may change slightly after freezing.

Is this pesto suitable for a dairy-free diet?

The base uses cottage cheese and parmesan cheese, so it’s not dairy-free. However, you can create a dairy-free version by substituting these with vegan cheese alternatives or nutritional yeast for flavor.