Cultured Basil Pesto
Pesto is a great way to increase your daily greens intake and use up those end-of-the week greens and herbs. This cultured version can be easily adapted to work with different herbs, greens, nuts and seeds.
Fermenting helps break down those difficult to digest components making it easier for your body to digest and absorb the nutrients. It also extends the shelf life of this pesto for up to 3-4 weeks instead of going off after a week in the fridge.
Cultured Basil Pesto
Makes 250ml Jar
Gluten free, dairy free, egg free, nut free option
Ingredients:
1 big bunch of basil (stalks and all)
1/2 cup cashews (or use sunflower seeds for nut free)
2 cloves garlic
1/2 cup extra virgin olive oil
1 tablespoon lemon or lime juice
1/2 teaspoon sea salt
2 tablespoons fermented vegetable brine or sauerkraut juice
Instructions:
Place all ingredients in a food processor or blender until finely chopped.
Place in a jar pushing out any air bubbles.
Put the lid on and leave to ferment at room temperature for 1-2 days (depending on the time of year).
When fermentation is complete (you should see some bubbles have formed) store in the refrigerator for 3-4 weeks.
Variations
Replace cashews with whatever you have on hand - macadamias, almonds, sunflower seeds or walnuts all work nicely.
Use different combinations of herbs and greens for a different flavour. Lemon basil tastes amazing!
Add 1/4 cup of nutional yeast for an extra 'cheesy' flavour.
