Fermented Wild Garlic Pesto Recipe
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- So here is my basic recipe!
Around 200g wild garlic washed
100g of mixed nuts
100g mixed seeds
A tablespoon lemon juice
A teaspoon salt
A 500ml glass jar
Finely shred or blitz the wild garlic in a food processor.
Transfer to a bowl, add the salt and give it a wee massage to release some brine.
Pulse the nuts and seeds in the food processor a few times, a few bigger bits are good, so don't blitz it to a powder.
Add the wild garlic and any brine back to the food processor, add the lemon juice and blend until well mixed.
This isn't a very juicy or briny ferment, it's more a paste so don't worry if you don't have much brine.
Pack it into a clean 500ml glass jar, and top with a wee ziplock bag or the bottom end of a butternut squash.
Close the jar and leave at room temperature for around 5
to 7 days until nice and tangy.
Transfer to the fridge where it will keep happily for months!
For more fermenting fun, follow me on my other platforms at @benourishedbynature!
Thank you so much! I'm actually doing this with three cornered leek as my garden is filled with it. Also pickling a load of it.
Brilliant idea, I have loads of 3 cornered leeks too so been using them along with the wild garlic for extra diversity points,! 😁
@@janice.nourishedbynatureJust finished! I ended up using about 400g of three cornered leek (plus a few random dandelion leaves and parsley), 3tsp ish salt, 200g of mixed seeds, lemon juice and a splash of my own ACV. I had to use extra greenery as there really wasn't much juice, they're pretty thin leaves, it's definitely more of a nut butter / paste. I'll mix with olive oil and a little honey when I use it :)
Should I burp the jar during the first week?
Fabulous foraging tip & recipe. I love wild garlic & picked some this afternoon. Followed your recipe & now have one jar of Wild Garlic Pesto fermenting in my kitchen. Thank you 😊
A delightful recipe, thank you Janice! Do you have any recommendations/ recipes using apple cider vinegar?
Yes I make delicious quick pickled red onions using apple cider vinegar.
Heat 1/2 cup of ACV with 1/2 cup water, a tsp salt, a tsp sugar, some black peppercorns and coriander seeds
Thinly slice a large red onion, transfer to a glass jar, pour over the hot pickling liquid. Cool then close the lid and transfer to the fridge. Absolutely delicious!! 😁
Oo how interesting, I hadn’t thought of that combination. I have all those ingredients - Will give it a go, appreciate it
This looks great! I made your wild garlic & carrot kraut last week & it’s delicious so I’m trying this next. I usually lightly toast my nuts & seeds in batches-would these be ok to use in the pesto or would raw nuts & seeds be better?
Lightly toasted nuts and seeds are fine! 😁
Thank you! I discovered you by listening to the Microbiome Medics podcast & you’re a fantastic resource 😊