I love this fermented pesto, and I make it often. My family, though, can’t seem to get enough. The flavor is tart and sweet, but lasts longer than most condiments.
Make This Fermented Pesto and Enjoy A Tasty Dinner Any Day
Why make pesto?
A better question would be, who would not want to make pesto? The problem is that most people think it is a complex and lengthy process, and they are not wrong. However, this recipe is easy, and most of all, extremely useful. I use this pesto in salads, lasagna, ravioli, and even steak!
Some people think that pesto needs to be made in a mortar and pestle, but you can use a food processor, or even a blender. Even more so, when you allow your pesto to ferment, you extend the shelf-life by about two months!
For this recipe, you will need basil, parsley, garlic cloves, pine nuts, salt, olive oil, Parmesan cheese, and water. If you need to, you can substitute the herbs for cilantro, arugula, and spinach.
You can also exchange the garlic cloves for minced or powdered garlic. Since pine nuts are expensive and hard to find, so try walnuts, instead. As for the Parmesan cheese, use an Italian mix, or Asiago.
Keep in mind that after your jars are ready with the paste and brine, you will need to wait from 7 to 10 days. Check on it often, so the vegetables are covered enough. If any of the herbs or vegetables rise to the top, be sure to press them down. Otherwise, your pesto may start growing mold and be useless.
Enjoy this delicious fermented pesto any time you want a tasty pasta dinner, or even with some bread and cheese! You can even make this a safe and yummy holiday gift.
4 cups (512 g) fresh basil leaves
2 cups (256 g) of fresh parsley leaves
3 – 4 cloves of garlic
1 cup (128 g) pine nuts or walnuts
1/2 tsp salt
1 tsp olive oil
1/2 cup (64 g) grated parmesan cheese
1 cup (240 ml) water
- Put all ingredients, except for the olive oil and water, in a food processor. Blend well.
- Transfer to a lidded container.
- Prepare brine by mixing water and half teaspoon of salt.
- Pour brine over ingredients and then secure lid.
- Place containers in a cool, clean, and dry place. Let contents ferment for 7 to 10 days.
- Taste the pesto every once in a while to see if it has reached the desired flavor.
- Once fermentation is complete, you can add the parmesan cheese and olive oil in small batches that are ready for consumption.
- It is important to only add the cheese and olive oil when you are ready to consume the pesto, as their high-fat content would cause it to spoil.
- Use fresh herbs, as their oxidation during the process of fermentation will ruin the taste and texture of the pesto.
- Use weights to keep the herbs from floating to the top of the brine, as it would increase the chances of mold forming.
Looking to try another tasty fermented recipe? Why not give this fermented sauerkraut with apple a try?