Equipment
- 1 small pot
- 1 mason jar (at least quart size)
- 1 fermentation lid (optional)
- 1 Blender
Ingredients
- 4 cups filtered water
- 4 teaspoon salt (not table salt)
- 4 cups basil leaves stems removed
- 4 cloves garlic
- 2 tablespoon walnuts or pine nuts
- ⅓ cup olive oil
- ¼ cup parmesan cheese (optional)
Instructions
- First, bring the filtered water to a boil and add the salt. Stir and let the pot simmer until the salt dissolves.
- Allow the water to cool down for a half hour.
- Meanwhile, add the basil leaves and the garlic cloves to the mason jar. When the salt water brine has cooled, pour it overtop.
- Add the fermentation weight on top of the basil leaves and garlic, making sure that the veggies are completely submerged below the brine.
- Secure the fermentation lid or loosely place a jar lid on top and let the jar sit on the counter for 7-10 days.
- After 7-10 days, strain the liquid from the jar and save it for adding to other ferments, cooking, or making broth.
- Take the basil and garlic and add it to a blender. Also add the nuts, olive oil, and parmesan cheese if using. Blend until smooth.
- Use the pesto for pasta, pizza, or your favorite recipe. I have stored fermented pesto in the fridge for up to a week, but I haven't tested the shelf life for longer than that.
Notes
You can use either fresh or frozen basil leaves for this recipe.
If you need more brine, dissolve 1 teaspoon of salt per 1 cup of water.
If you aren't ready to make pesto right away, you can place the jar of fermented basil leaves in the fridge for up to 4-6 months until you are ready to use it.
Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!