Pesto Dip

Yield: 2 1/2 cups

This recipe came from my sister, who uses basil fresh from her garden for this delightful dip. Enjoy!

Note: If you’ve already prepared pesto, simply puree it to taste with the low-fat cottage cheese, lemon juice, and salt.


  • 3 cups loosely packed fresh basil leaves
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup grated parmesan cheese
  • 1 cup lowfat cottage cheese
  • 1/3 cup lemon juice
  • 1/2 teaspoon salt


  1. In the bowl of a food processor outfitted with the metal blade, puree the basil, garlic, olive oil and nuts.
  2. Add the Parmesan cheese, cottage cheese, lemon juice, and salt and puree until smooth. Season to taste with salt and pepper.
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