Peel and finely mince 2 cloves of garlic.

Optional pro tip: For a milder garlic flavor, you can gently sauté the minced garlic in olive oil or butter over low heat for 1-2 minutes until fragrant, but not browned. This softens the sharpness and adds depth.

Place 1 cup of cottage cheese in your blender or food processor.

Add 1/4 cup of milk to help loosen the texture.

Blend on high for about 30-45 seconds until the mixture is smooth and creamy.

Pro tip: Stop and scrape down the sides once or twice to ensure even blending without lumps.

In a medium saucepan, heat 1 tablespoon of olive oil or butter over medium-low heat.

Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.

Turn off the heat once the garlic is soft.

Pour the blended cottage cheese mixture into the saucepan with the garlic.

Add 1/2 cup grated Parmesan cheese, salt, and freshly ground black pepper to taste.

Stir everything together gently over low heat.

Cook the sauce on low heat, stirring frequently, for about 3-5 minutes until warmed through and slightly thickened.

Pro tip: Keep the heat low and stir often to prevent the cheese from curdling or sticking to the pan. If the sauce feels too thick, add a splash more milk to reach your desired consistency.

Stir in Italian seasoning or chopped fresh herbs like parsley or basil if using.

Taste and adjust salt and pepper as needed.

Toss the sauce immediately with your favorite cooked pasta, drizzle over grilled chicken, or use as a creamy veggie topping.

Garnish with extra Parmesan and fresh parsley for a pretty finish.