Creamy High Protein Pesto with Kale and Spinach
By Tiffy Cooks
This Creamy High Protein Pesto is a fresh, vibrant twist on classic pesto, made with leafy greens and creamy cottage cheese for a nut-free, protein-packed green sauce. It’s as nourishing as it is delicious. Bursting with basil, garlic, and Parmesan, it has that familiar herby flavor while adding extra vitamins, minerals, and fiber from kale and spinach. Whether you toss it with pasta or spread it on sandwiches, this healthy green pesto is an easy, meal-prep-friendly way to sneak more veggies and protein into your routine without sacrificing taste.
Ingredients
- 2 bags Spinach about 8–10 cups of spinach
- 1 bunch kale stems removed, large bunch
- 2-3 cups fresh basil leaves
- 2 cloves garlic
- 1 cup cottage cheese
- ¼ cup olive oil
- ½ cup Parmesan Cheese freshly grated
- Salt and black pepper to taste
- 1 tsp lemon juice optional, for a fresh, tangy kick. Or use zest of 1/2 lemon
Instructions
- Bring a large pot of water to a boil. Add the spinach and kale, and blanch for 30–60 seconds until wilted and vibrant.
- Immediately transfer to an ice bath to stop the cooking, then drain and squeeze out excess water.
- In a high-speed blender or food processor, combine the blanched greens, basil, garlic, cottage cheese, olive oil, and parmesan. Blend until smooth and creamy. Add a splash of water or more olive oil if needed to adjust the consistency.
- Add salt, black pepper, and lemon zest or juice if using, then blend again to combine.
- Toss with hot pasta, spoon over grilled chicken, stir into rice, or use as a sandwich spread.
Notes
Store in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.
Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 384mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 4098IUVitamin C: 34mgCalcium: 299mgIron: 1mg
