|March 26, 2024

Dairy-Free Pesto with Collagen Peptides

Name: Dairy-Free Pesto with Collagen Peptides
Prep time: 5 min
Total time: 5 min
Ingredients: 2 garlic cloves (, peeled and any green pieces removed); 1 tsp kosher salt (, plus more to taste); ½ tsp freshly ground black pepper; 3 cups fresh basil leaves (, firmly packed); 3 tbsp unsalted pine nuts (, toasted); ¼ cup Bulletproof Collagen Peptides powder; 1 tbsp fresh lemon juice; ½ cup extra-virgin olive oil; 1-2 tbsp water ((optional))

By Bulletproof Staff
Reviewed by Theresa Greenwell for Scientific Accuracy on 03/26/2024

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 peptides 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!

Print Recipe

Dairy-Free Pesto with Collagen Peptides

This Dairy-Free Pesto with Collagen Peptides tastes gourmet, but it comes together in just five minutes. Keto, paleo and freezer-friendly!

https://www.bulletproof.com/recipes/dairy-free-pesto-with-collagen-protein-recipe/

Prep5

Total Time5

CourseSauces & Dressings

DietDairy-Free, Grain-Free, Keto, Paleo, Whole30

Servings servings

Ingredients

2 garlic cloves , peeled and any green pieces removed
1 tsp kosher salt , plus more to taste
½ tsp freshly ground black pepper
3 cups fresh basil leaves , firmly packed
3 tbsp unsalted pine nuts , toasted
¼ cup Bulletproof Collagen Peptides powder
1 tbsp fresh lemon juice
½ 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 Peptides 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.

Nutritional Information

Servings: 2 Tbsp.
Calories: 157
Fat: 23 g
Protein: 4 g
Fiber: 1 g
Carbohydrates: 2 g
Net Carbs: 1 g
Sodium: 150 mg

Make this next: Creamy Avocado Pesto

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