Basil Dip.

Sometimes dreams do come true, in this case, Basil Dip, essentially pesto that is acceptable to scoop up with chips—or spoons—and eat with no guilt.  Or at least no awkward stares questioning why the little girl is scraping flakes off the frozen pesto block.  What can I say?  Basil, garlic, parmesan, and more fat?  Just this side of addicting.

Basil Dip, all the flavor of pesto, mixed in with low-fat cottage cheese for a delicious, slightly neon colored mass that’s perfect on just about anything.  At first, the cottage cheese threw me.  That slightly curdy, watery white cheese-wannabe?  Really?  That’s going to taste good?  But it does, it really does.  It is mostly likely the fact that the cottage cheese is blended until smooth and impregnated with delicious pesto flavor.  Creamy delicious pesto flavor.

That way, when you eat it with the spoonful, you can pretend you’re eating flavored cottage cheese.  Which you will be.  But you can’t tell.  It’s just like you’re eating pesto from a spoon, but socially acceptable.

Basil Dip (Creamy Pesto)

2-3 cups fresh basil leaves, washed and dried

2 cloves garlic

1/3 cup good olive oil

¼ cup toasted pine nuts

1 cup (8 oz.) low-fat cottage cheese

½ cup grated parmesan cheese

½ a lemon, juiced

½ teaspoon kosher salt

1.  Add all the basil, garlic, olive oil, pine nuts, lemon juice, and salt to the bowl of a food processor and blend until smooth.  Add the cottage cheese and process until smooth.  Remove Basil Dip from bowl and put in a Tupperware, refrigerating for further use.

For Pasta:

Use ¼ cup basil dip for every serving.  Make your favorite pasta, strain out most but not all of the cooking liquid, and stir in the basil dip with a splash of milk to loosen the sauce up.  Return to heat just until the dip has melted and combined with the milk.  Serve with parmesan.

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