Cottage Cheese Pesto

1. 1

   In food processor, process nuts and garlic until finely chopped.

2. 2

   Add remaining ingredients in order listed; whirl until basil and parsley are very finely chopped, scraping down sides of bowl as needed.

3. 3

   Transfer to a small bowl or jar with tight fitting lid.

4. 4

   Place plastic wrap directly on surface of pesto. Refrigerate up to 2 days.

5. 5

   Toss with 1 pound cooked, drained pasta or serve over baked potatoes or tender-crisp cooked vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.