Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Garlic Ricotta Cream

Tonight was laid back since it was a pure protein day for me.  I did rosemary panko crusted pork tenderloin medallions with a Dijon mustard sauce for the hubby, along with baked beans and scallion mashed.  I had pork tenderloin slices dusted with rotisserie chicken seasoning, then topped with garlic ricotta cream.

Garlic Ricotta Cream
1 garlic clove
~8oz FF or low fat ricotta cheese
1/4 cup cottage cheese
1-2 Tbsp Parmesan cheese
pepper
assorted herbs, if on hand

Place all ingredients in the food processor and whiz until thoroughly combined.  If you don't have cottage cheese on had, use FF half and half to thin the mixture a little.  I did this with basil and it was delicious and a pretty shade of green on top of the pork.  This would make a great dip for crudites (cut up veggies) for a healthy alternative to traditional spinach and artichoke dip.  A thawed and squeezed dry package of chopped spinach would be great mixed in at the end by hand.

Leave your variations in a comment!