Cottage Cheese Pesto - cooking recipe

Ingredients

1/4 c. walnuts or pine nuts
3 cloves garlic, halved
1 c. low-fat cottage cheese
4 c. torn basil leaves, loosely packed
1 green onion, cut up
1/2 c. parsley, thick stems removed
1/2 tsp. salt
1/4 tsp. pepper

Preparation

In food processor, process nuts and garlic until finely chopped.
Add remaining ingredients in order listed; whirl until basil and parsley are very finely chopped, scraping down sides of bowl as needed.
Transfer to a small bowl or jar with tight fitting lid.
Place plastic wrap directly on surface of pesto. Refrigerate up to 2 days.
Makes 1 1/2 cups.
Toss with 1 pound cooked, drained pasta or serve over baked potatoes or tender-crisp cooked vegetables.