Traditional recipes

Pesto Cottage Cheese Dip

Pesto Cottage Cheese Dip

Ingredients

  • 1 16-ounce container whipped cottage cheese
  • ½ Cup prepared basil pesto
  • Dash of ground black pepper
  • 1 Tablespoon chopped fresh basil leaves
  • 1 Tablespoon pine nuts, toasted
  • 96 toasted wheat crackers, such as Pepperidge Farm Baked Naturals Wheat Crisps Toasted Wheat

Directions

Stir the cheese and pesto in a small bowl. Season with the black pepper. Top with the basil and pine nuts. Serve with the wheat crisps for dipping.

Nutritional Facts

Servings6

Calories Per Serving596

Folate equivalent (total)74µg18%

Riboflavin (B2)0.3mg17.3%


15 Traditional Genovese Pesto Recipes

If you love our Traditional Genovese Pesto but are unsure how to use it other than in pasta, this guide will give you 15 ideas of how to use such a surprisingly versatile ingredient.

Ingredients

Each recipe includes the additional ingredients required

Ingredients

Each recipe includes the additional ingredients required

Pizza Sauce

Ingredients: pizza base, 1/2 jar of Genovese Pesto, 2 large tomatoes, a handful of spinach, 200g mozzarella, 25g Parmesan

Spread the Pesto across the pizza base and bake for 5 minutes.
Add the sliced tomatoes, sprinkle the spinach, and place bite-sized pieces of mozzarella across the pizza.
Top with Parmesan and bake for a further 6-8 minutes until crisp and golden.

Place 1/2 jar of Pesto in a bowl, and add a quantity of Olive Oil according to how thin you would like your dressing to be and how far you would like it to go.
Mix thoroughly, then serve on your desired meal.

Cheese Toastie

Ingredients: 2 slices of bread, 25g butter, 1/4 jar of Genovese Pesto, 30g grated cheese of your choice, salt and pepper

Spread 15g of butter onto one side of each bread slice, then do the same with the Pesto.
Sprinkle the cheese on each slice, season, and close into a sandwich.
Place the remaining butter into a non stick pan on a medium heat.
Once the butter has melted, place the sandwich in the pan and toast for 2-3 minutes, then flip it over and do the same, until it is golden brown and the cheese has melted.

5-Ingredient Caprese Salad

Ingredients: 3 large sliced tomatoes, 200g sliced mozzarella, 1/2 jar of Genovese Pesto, 2tbsp Early Harvest Olive Oil, 2tbsp 1.34 Balsamic Vinegar of Modena

Alternate the sliced tomatoes and mozzarella in a spiral pattern, beginning in the centre and working your way out.
Drizzle the Pesto over the salad, and also ensure it gets in between the slices.
Finish with the Olive Oil and Balsamic Vinegar.

Pea and Pesto Risotto

Ingredients: Early Harvest Olive Oil, 1 chopped onion, 375g Carnaroli Risotto Rice, 1.5L vegetable stock, 100g frozen garden peas, 1 jar of Genovese Pesto, 20g Parmesan

Heat the Olive Oil in a large saucepan and fry the onion until softened. Stir in the rice until covered in oil.
Gradually stir in the stock until absorbed, then add the peas.
Take the risotto off the hob, stir in the Pesto, and serve with Parmesan.

Ingredients: 100g room temperature butter, 1/2 jar of Genovese Pesto

Stir the pesto into the butter until fully mixed.
Can be used on a steak – just melt in a pan, and drizzle.

Ingredients: 220g chopped bacon medallions, 120g sliced closed cup mushrooms, 2tsp chopped garlic cloves, 4 large eggs, 1/2 jar of Genovese Pesto, 150g cottage cheese, 6 halved cherry tomatoes, 80g grated cheddar

Fry the bacon, mushrooms, and garlic in a non-stick pan for 6 minutes, then spoon into a flan dish.
Mix the eggs, Pesto, cottage cheese in a bowl then pour over into the flan.
Dot the tomatoes around the quiche, with the inside facing up, sprinkle the cheese over, and cook for 25-30 minutes.

Savoury Pancakes

Ingredients: pancake batter without the sugar and 1/2 jar of Genovese Pesto added in, 180g ricotta cheese, 50g spinach, 30g Rosemary Nut Mix, 6 slices of Parma Ham, 2tbsp Pesto

Cook each pancake until browned and the mixture runs out.
Spread a little of the ricotta on each pancake, and top with the spinach leaves, nuts, Parma Ham, and drizzle with Pesto.

Cheese Twists

Ingredients: 1 sheet of puff pastry (or make your own), 1/2 jar of Genovese Pesto, 50g Parmesan

Unfold the pastry onto a lightly floured surface, spread the Pesto and sprinkle 3/4 of the cheese.
Cut into 1-inch wide strips, twist them each 4 times.
Sprinkle with the remaining Parmesan, and bake for 12-15 minutes or until golden brown.

Ingredients: 200g crème fraîche/Greek yoghurt, 1/2 jar of Genovese Pesto, 2tsp lemon juice

Stir the Pesto into the crème fraîche/Greek yoghurt, and add the lemon juice. Stir until thoroughly mixed.
Serve with crudités and bread sticks.

Mashed Potato

Ingredients: 500g potatoes, 1 jar of Genovese Pesto, 50g butter

Peel and chop the potatoes into small, even-sized chunks, and gently simmer for around 25 minutes.
Drain them and cover with a tea towel to absorb the steam for 5 minutes.
Add the Pesto and butter, and mash until a smooth purée.

Breadcrumb Mixture

Ingredients: stale bread, 1 Beldi Preserved Lemon, 1/2 jar of Genovese Pesto

Whiz the bread, Lemon, and Pesto in a food processor, until fine.
Cover white fish or chicken, and bake.

Portobello Mushroom Burger

Ingredients: 4 portobello mushroom caps, Early Harvest Olive Oil, 55g mayonnaise, 1/2 jar of Genovese Pesto, 4 hamburger buns, 225g spinach, 2 large sliced tomatoes

Brush the mushrooms with Olive Oil, and cook for 6-8 minutes or until tender.
In a bowl, combine the mayonnaise and Pesto, and spread over both sides of the buns.
Divide the spinach and tomatoes evenly across the burgers, place the mushrooms on top, and cover with the bun top.

Baked Salmon

Ingredients: 2 salmon fillets, 1/2 jar of Genovese Pesto, salt and pepper, 200g spinach

Preheat the oven to 190C, place the salmon in a lightly oiled ovenproof dish.
Cover the salmon with the Pesto, and season with the salt and pepper.
Bake for 20-25 minutes and serve on a bed of spinach.

Pesto Baguette

Ingredients: Classic French baguette, halved, and 1/2 jar Genovese Pesto, a dash of Early Harvest Olive Oil

Spread the Pesto across the baguette, and drizzle the Olive Oil on top. If desired, sprinkle grated cheese of your choice on top. Toast under the grill until golden brown.


Cottage Cheese Pesto

Use this pungent mixture as a vegetable dip, a spread or a pasta sauce. When you use it as a sauce, thin it with a spoonful of the pasta cooking water.

2 plump garlic cloves, halved, green shoots removed

1/2 cup fresh basil or parsley leaves, or a combination

1 cup low-fat or nonfat cottage cheese

Salt and freshly ground pepper to taste

1 tablespoon plain low-fat or nonfat yogurt

1 tablespoon extra virgin olive oil

1/4 cup freshly grated Parmesan

1. Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the basil and/or parsley, and process until finely chopped. Stop the machine, and scrape down the sides of the bowl. Add the remaining ingredients, and process until smooth and creamy. Serve with pasta, or as a dip or spread. If serving with pasta, use 2 to 3 tablespoons of the cottage cheese pesto per serving (in my home, that’s 3 ounces of dry pasta). Add a spoonful of the pasta cooking water to the cottage cheese mixture to dilute it before tossing with the pasta.

Yield: Makes 1 heaped cup (about 1 cup plus 2 tablespoons).

Advance preparation: This will keep for a couple of days in the refrigerator. It will become more pungent, however, and the green will fade.

Nutritional information per 2-tablespoon serving (using 2 percent low-fat cottage cheese): 47 calories 3 grams fat 1 gram saturated fat 5 milligrams cholesterol 1 gram carbohydrates 0 grams dietary fiber 118 milligrams sodium (does not include salt added during preparation) 4 grams protein

Nutritional information per 2-tablespoon serving (using fat-free cottage cheese): 43 calories 2 grams fat 1 gram saturated fat 3 milligrams cholesterol 2 grams carbohydrates 0 grams dietary fiber 131 milligrams sodium (does not include salt added during preparation) 4 grams protein


Banana Pancakes

Courtesy of Palak Patel

Cottage cheese is commonly used in breakfast dishes, like pancakes, especially as people are cutting out white flour or embracing paleo or gluten-free diets, says Patel.

Patel's banana pancakes recipe includes 1/2 cup of buckwheat flour, 1 tablespoon of baking powder, 1 tablespoon of apple cider vinegar, 1/2 cup of cottage cheese puree, 1 banana, 1 egg, 1 teaspoon vanilla, and 1 cup almond milk. Mix the dry and wet ingredients separately, then combine and let it sit for 10 minutes. Use 1/2 cup to ladle into a nonstick pan.


(1) Saute the onions and garlic in oil over medium heat.

(2) Add in the spinach, and saute until wilted.

(3) Stir in the salt, pepper, and cream cheese. Mix until melted.

(4) Cream cheese should all be melted like this before moving on to next step.

(5 + 6) Stir in the cottage cheese, chestnuts, and remaining spices. Heat 2 to 3 minutes.

(7 + 8 +9) Add shredded cheese, and heat until combined. You can also place under broil setting in the oven if preferred.

Then, viola! This Cottage Cheese Spinach Dip is ready to be served (warm of course!)


Pesto Cottage Cheese Dip - Recipes

10 comments:

You lucky duck! My arugula went to seed in June!

Looks de-lish! Must give this a try. I love arugula. It is available in all the stores here and I have grown it in the past. I didn't realize there were so many things one could do with it!

I forgot how skunky arugula can taste, when I planted it in my tiny garden this Spring. Mine also grew flowers a month ago and I've been trimming them back but I still haven't eaten any of it. Thanks for these recipes because maybe I will actually DO something now!

Arugula also makes great pesto. Just replace the usual basil in the recipe with arugula.

My CSA gives me arugula, but if it's easy, maybe I'll give it a try. If I plant it, do you think I can trick mother nature into making it cooler here?

I love arugula! I let mine go to seed last summer and it started coming up in January. We were making pesto with it by March. It was awesome! I use it in everything.

Here in Brazil we love pizza with arugula (rúcula) and sundried tomatos. Yummy!

I would love this, and I'm impressed because I'm a failure at growing arugula. (I think it gets too hot in Utah, at least in my garden!)

Lucky you! We didn't even plant any this year--although it's my favorite part of a salad!

What an unique, tasty & versatile dish!

I so much love the bright green in here!

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Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

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Sub It in for a Healthier Lasagna

Use cottage cheese to add that creamy, luscious texture to lasagna—without packing on the excess fat and calories. “Personally, I love to include cottage cheese in my lasagnas as a 50-50 split with ricotta cheese,” says਎lizabeth Ann Shaw, MS, RDN, CLT, CPT.

“If a recipe called for 2 cups ricotta cheese, I&aposd usually do 1 and 1/4 cups ricotta and 3/4 cup cottage cheese, but it really just depends on the recipe you use,” she says. It will add a bit more liquid, so decrease the sauce slightly to help offset this problem. 𠇊lso, I like to switch it up and add zucchini as noodles with cauliflower and broccoli into the layers and a little parmesan cheese into the cheese mixture for flavor,” she adds.


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3 of a Kind: Cottage Cheese

Call it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country. Long viewed as a sad and jokeworthy scoop at the salad bar, the curd-based ‘80s diet food has gotten a culinary overhaul and is lending texture and creaminess to upscale dishes for a result that’s anything but laughable.

“I grew to love cottage cheese based on nostalgia alone,” says Executive Chef Jason Stanhope. On long childhood road trips, Stanhope remembers ribbing his dad for eating cottage cheese with beets instead of more typical travel snacks. When he was recently looking for a novel take on ricotta, the memory inspired him. “I wanted something unpretentious and delicious to do with the great milk we get from two dairies in town,” he explained. “I’ve never personally had cottage cheese that didn’t come with plastic wrap on it.” After experimenting with the right tanginess and texture and eating a lot of cottage cheese at staff meals, Stanhope and his team perfected the recipe. Offered as an appetizer, the dish switches between sweeter and more savory preparations. Earlier in the season, Stanhope paired the cottage cheese with blackberries, peaches and radishes in a refreshing riff ringed by grassy olive oil and a cascade of pepper. As heirloom tomatoes reach the peak of freshness, look for a play on the classic pairing of tomato with cottage cheese.


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