Turn your favorite pesto into a high-protein meal with this cottage cheese pesto! It’s simple to make with just a few ingredients, and nobody will guess it’s secretly healthy.
I have a soft spot for cottage cheese. While I rarely eat it plain, it blends beautifully into sauces, dressings, and dips. For this recipe I stirred a handful of fresh spinach into the sauce to boost the nutrition—trust me, it won’t change the flavor but will add color and vitamins.
My Favorite Storebought Pesto
The easiest way to make this sauce is to start with a good prepared pesto. My favorite store-bought option has a bright, balanced flavor that tastes almost homemade and works perfectly here. If you prefer homemade, a walnut or basil pesto also pairs wonderfully with the cottage cheese base.
How to Blend Cottage Cheese
For a silky-smooth pesto, blend the cottage cheese thoroughly before combining it with pesto and spinach. A mini food processor works great; an immersion blender will also do the job. If you only have a large blender, blend a larger batch of cottage cheese first, then divide it—use the extra for other recipes like pizza crust, pasta, or pancakes.
Cottage Cheese Pesto
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- Author: Liz Thomson
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Dinner
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Description
Turn your favorite pesto into a high-protein sauce with this cottage cheese pesto. It’s quick to prepare, uses just a few ingredients, and adds protein without sacrificing flavor.
Ingredients
Units
Scale
- 1 cup cottage cheese (I recommend a balanced, creamy brand)
- 1/2 cup pesto
- 1/4 cup spinach (optional)
Instructions
- Add the cottage cheese, pesto, and spinach to a blender or food processor and blend until completely smooth.
- Toss the pesto sauce with your favorite pasta and serve. This amount pairs well with about 8 ounces of cooked pasta.
Notes
The brand of cottage cheese affects the final flavor—some are tangier than others. Choose one with a mild, creamy taste for the best results.
This recipe yields roughly 1 1/2 cups of sauce, enough for about 8 ounces of pasta.