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https://www.bulletproof.com/recipes/dairy-free-pesto-with-collagen-protein-recipe/ article-59473 Dairy-Free Pesto with Collagen Protein https://www.bulletproof.com/wp-content/uploads/2020/11/pesto-header-amanda-recipe-2-300x160.jpg 1 USD InStock Recipes Collagen Protein BEV01-00004 BEV01-00011 BEV01-00012 BEV01-00013 BEV01-00018 BEV01-00019 BEV01-00020 KIT12-00071 KIT12-00074 KIT12-00080 KIT12-00104 KIT12-00105 KIT12-00106 KIT12-00107 NUT05-00004 NUT05-00005 NUT05-00008 NUT05-00011 NUT05-00012 NUT05-00013 NUT05-00014 NUT05-00015 NUT05-00026 NUT05-00028 NUT05-00029 NUT05-00033 NUT05-00034 NUT05-00036 NUT05-00038 NUT05-00046 NUT05-00050 NUT05-00055 NUT05-00060 NUT05-00110 NUT05-00115 NUT05-00120 Sauces And Dressings article
Home / Recipes
|November 12, 2020

Dairy-Free Pesto with Collagen Protein

By Bulletproof Staff

Dairy-Free Pesto with Collagen Protein

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!

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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 fresh basil leaves, firmly packed
  • 3 Tbsp. unsalted pine nuts, toasted
  • 1/4 cup Bulletproof Collagen Protein powder
  • 1 Tbsp. fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1-2 Tbsp. water (optional)

Instructions:

  1. In a food processor or blender, pulse the garlic, salt and pepper a few times. Scrape down the sides of the bowl.
  2. 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.
  3. 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.
  4. 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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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

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Collagen ProteinSauces And Dressings

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