Recipe and content provided by Amanda Haas
Pesto is one of my absolute favorite condiments. Whether it’s slathered over grilled chicken or shrimp, used as a dressing for salads, or served with crudités for dipping, this pesto packs a punch of nutritional benefits. Basil is loaded with anti-inflammatory properties, and collagen protein benefits our skin, joint and bone health.
I like to use pine nuts in this traditional version, but you can certainly substitute unsalted and toasted slivered almonds or unsalted pistachios if desired. Also, because this version is dairy-free, it freezes really well. You can freeze this recipe in an ice cube tray and pop out a cube whenever you’re in need of an extra boost of flavor!
Dairy-Free Pesto with Collagen Protein
https://www.bulletproof.com/recipes/dairy-free-pesto-with-collagen-protein-recipe/
Start to Finish: 5 minutes
Ingredients:
- 2 garlic cloves, peeled and any green pieces removed
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper
- 3 cups firmly packed fresh basil leaves
- 3 Tbsp. unsalted pine nuts, toasted
- 1/4 cup (4 Tbsp.) Bulletproof Collagen Protein powder
- 1 Tbsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1-2 Tbsp. water, optional
Instructions:
- In a food processor or blender, pulse the garlic, salt and pepper a few times. Scrape down the sides of the bowl.
- Add the basil leaves, pine nuts, Collagen Protein powder and lemon juice. Pulse about 10 times, until the basil leaves have started to break up, scraping down the sides as necessary.
- With the motor running, pour the olive oil into the basil mixture in a slow stream, allowing it to come together as a sauce. You may need to scrape down the sides once or twice to ensure all of the basil is incorporated.
- Once the basil is finely chopped and all of the oil is incorporated, taste the pesto. Add more salt if desired to enhance flavor, and water if you prefer a thinner basil.
The green “stem” that grows inside garlic cloves is what causes a bitter taste. Before placing the garlic in the food processor, cut the garlic cloves in half lengthwise to remove any green parts hiding inside the cloves.
Makes: 8 servings
Nutritional Information (2 Tbsp.):
- Calories: 157
- Protein: 4g
- Carbs: 2g
- Fiber: 1g
- Sugar: 0g
- Fat: 23g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Salt: 150mg
Make this next: Creamy Avocado Pesto
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