Pesto Cheese For Vegetables

Prep 10 m



  1. 1 of 3 Combine cottage cheese, ricotta, cream cheese, Parmesan and lemon juice in food processor or blender. Whirl until almost smooth.
  2. 2 of 3 Add basil, green onion and garlic. Pulse with on-off motion until greens are finely chopped and mixed.
  3. 3 of 3 Serve at once, or cover and refrigerate up to 3 days. Makes 3 cups.
Nutrition Information for Pesto Cheese For Vegetables
Servings Per Recipe:
Per Serving: 52 mg sodium, 2 mg chol., 1 g sat. fat, 16 kcal cal., 2 g pro., 1 g carb., 1 g Fat, total