Collagen Pesto

Collagen Pesto

A unique way to get your daily Pura dose in!

Collagen Pesto 🥬


  • 125g grated pine nuts
  • 125g grated parmesan
  • 1 large bunch fresh basil leaves
  • 1 clove garlic, crushed with the flat side of a knife
  • 200ml extra virgin olive oil
  • salt and freshly ground black pepper
  • squeeze lemon juice
  • Your preference amount of glow+/flex+


  1. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned.

  2. Place the parmesan in a food processor and add the basil leaves, collagen, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.

  3. Blend for a few seconds until it begins to come together and is smooth.

  4. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.

  5. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze!