Description
This pesto is more of a spread than a sauce, and is my personal favorite for dipping raw vegetables or for spreading on a sandwich. I also love it as the main sauce on my pizza, which you can see in my Home Oven Baked Pizza. It's made creamy by swapping olive oil for cottage cheese, which is honestly way better than it sounds. I know you're probably scared of cottage cheese reading through many of these recipes, but honestly give it a shot, you'll be surprised. Check out some of my other pesto recipes, with varying amounts of oil, different kinds of nuts, vegan versions, and high protein versions
Time
Prep Time:
10 minutes
Total Time:
10 minutes
Cost
Total Cost:
Cost per Serving:
$0.17
Ingredients
Serving(s)
- 3/4 cup Almonds
- 8 oz Frozen spinach, thawed
- 1 cup Nonfat cottage cheese
- 1/2 cup Shredded mozzarella cheese, low moisture part skim
- 3 tbsp Minced garlic
- 1/4 cup Grated parmesan cheese
- Pinch Salt
Instructions
Cook Mode Off: Prevents screen dimming
- Toast the nuts over medium heat in a dry pan for 2-3 minutes
- Add all ingredients to a food processor. Blend on high until everything is finely blended, about 45 seconds. Scrape down the sides if needed
Notes
- Any nuts will work here - almonds, peanuts, pistachios, etc., or sunflower or pumpkin seeds if you have a nut allergy
Nutrition Facts
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Total Fat: 3.3g (4 %)
Saturated Fat: 0.7g (3 %)
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 1.7g
Cholesterol: 3mg (1 %)
Sodium: 101mg (4 %)
Total Carbohydrate: 2.8g (1 %)
Fiber: 0.8g (3 %)
Net Carbs: 2.0g
Total Sugar: 0.5g
Protein: 3.4g (7 %)
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Vitamin B12: 0.11mcg (5 %)
Vitamin D: 0.01mcg (0 %)
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Calcium: 64mg (5 %)
Iron: 0.41mg (2 %)
Magnesium: 22mg (5 %)
Potassium: 92mg (2 %)
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