Fermentation is a great way to preserve herbs without losing their fresh flavors. This recipe blends herbs with garlic and can be used as a marinade (mix it with oil for this use), as a garnish for soups or stirred into sauces.
Makes 1 cup
Hands-on Time: 15 minutes
Total Time: 5 to 10 days, which includes fermenting time
I N G R E D I E N T S
2 cups packed fresh basil leaves and tender stems
2 cups packed fresh parsley leaves and tender stems
1 large clove garlic, crushed
¼ teaspoon sea salt
1 small green or purple cabbage leaf
1 8-oz wide-mouth glass jar with lid, sterilized
D I R E C T I O N S
1. To a food processor, add basil and parsley; pulse until finely chopped. (Tip: if you don’t have a food processor, you can finely mince herbs.) Add garlic and salt; pulse to combine. Let mixture sit until liquids release, about 5 minutes.
2. Transfer herb mixture to an 8-oz wide-mouth glass jar. Using a spoon or your hand, press mixture down firmly to release liquid and remove any air pockets, pressing until ingredients are completely submerged and leaving 1-inch headspace between herb mixture and rim of jar.
3. Arrange cabbage leaf directly over top of herb mixture to keep herbs submerged in liquid; seal loosely with lid.
4. Let ferment in a cool place away from direct sunlight, pressing down on cabbage every 24 hours or as needed to keep herb mixture submerged in liquid, for 5 to 10 days. (Tip: Begin tasting on day 5 and continue to ferment until mixture reaches desired acidity.)
5. Discard cabbage leaf and top pesto with waxed paper. Seal tightly with lid and refrigerate for up to 12 months.
Per serving (2 tbsp): calories: 9, total fat: 0g, carbs: 1.5g, fiber: 1g, sugars: 0g, protein: 1g, sodium: 69mg
Use your Fermented Herb Paste in this ultra-creamy Avocado Dip. Here’s how…
In a food processor:
Pulse ¼ cup raw unsalted almonds until finely chopped.
½ cup Fermented Herb Paste
½ avocado (peeled and pitted)
1 clove garlic (roughly chopped)
¼ tsp lemon zest
1 tbsp fresh lemon juice
Pulse until combined and creamy.
Recipe courtesy of Clean Eating Magazine