Fermented pesto

Clara Elsewhere:
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Published on preserve spring summer fall winter

Ingredients

  • Fresh basil, carrot or radish tops, nettle, and/or and kinds of herbs
  • Seeds or nuts, roasted and roughly ground
  • 2.5% of all ingredients weight in salt

Instructions

  1. Place your vegetables, herbs and seeds in a bowl and weigh them.
  2. Add 2–2.5% of the weight of your vegetables in salt. For example, for 400 g of vegetables, add approximately 10 g of salt (when in doubt, always round up your salt quantity).
  3. Lightly mix, and let it sit for about 15 minutes.
  4. Some brine should have been released from your vegetables. Transfer everything to a tightly sealed jar. Use a weight to keep the greens underwater.
  5. Store in a cupboard for 3–7 days, then in a cold room for three weeks — or depending on the sourness you want to achieve.
  6. It will keep for months in the refrigerator.
  7. Before serving, you can mix in some olive oil, cheese, garlic, or anything your pesto might be lacking.

Adapted from this original recipe