Cottage Cheese Pesto

can be used as a dip, spread, or pasta sauce! from "recipes for health" from the New York Times - http://www.nytimes.com/2010/08/20/health/nutrition/20recipehealth.html?ref=nutrition

• Ready In: 10 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 2  garlic cloves
• 1⁄2 cup fresh basil
• 1  cup nonfat cottage cheese
• 1  tablespoon nonfat yogurt
• 1  tablespoon extra virgin olive oil
• 1⁄4 cup parmesan cheese, freshly grated

Directions

1. Put the garlic into a food processor and process until finely chopped. Scrape down sides of the bowl.
2. Add the basil. Process until finely chopped and scrape down sides of the bowl.
3. Add cottage cheese, yogurt, olive oil, and parmesan. Process until smooth and cream.
4. If using as a pasta sauce, dilute with a spoonful of the pasta cooking water.