This Fermented Wild Garlic Pesto is a fantastic example of lacto-fermentation being used to create something with bags on flavour.
It’s also a brilliant way to use up stacks of seasonal greens.
One of the endless joys of this recipe is that it’s completely plant-based. The lactic acid produced during the fermentation process gives the pesto the same unique umami morish tang that Parmesan usually imparts meaning that you can skip the cheese but still get all the flavour.
Click here to read our identification guide to Wild Garlic (Allium Ursinum)
Recipe for Fermented Wild Garlic Pesto Serves 2-4
Ingredients
- 150g wild seasonal greens (wild garlic, nettles, three cornered leek…), roughly chopped
- 3-4 tbsp nuts or seeds
- 2g sea salt per 100g pesto
You will need:
- 200g jar, with airtight lid
- An extra wild garlic leaf or two, bay leaves, a grape vine leaf or a clean square of cloth for weighing down
Fermentation time: 2 weeks
Method for making fermented wild garlic pesto
- Blend or pound your greens and nuts/seeds in a food processor or pestle and mortar until you have a rough paste. Fold the salt in and pack into a clean jar.
- Use extra wild garlic leaves, bay leaves, a grape vine leaf or a clean square of cloth to cap the top of the pesto and press down firmly. The salt should draw out enough liquid to cover the pesto and the leaf cap but if not, add a pinch of salt and top up with water before sealing or a brine made with 4g sea salt per 100ml water.
- Secure an airtight lid on the jar and set on a plate (to hold any brine that might bubble out during fermentation). Leave to ferment at room temperature for as little as 3 days or as long as 3 weeks – the time really depends on how strong you want the flavour to be. The longer the ferment, the funkier.
- Once you’re happy with the flavour, transfer to the fridge to halt the fermentation. Eat within a month. Serve with pasta or salads, adding olive oil to finish or swirl olive oil before using.
Learn more on Rachel here