I love Pesto. So versatile and tastes good on just about anything. For this batch I used basil but feel free to mix it up and use whatever herbs and/or greens you have on hand. If you are in a rush you can make it unfermented but if you've got the time fermenting will make it last longer (up to a few weeks) and you get the added bonus of good gut-loving bacteria!
Ingredients
1 big bunch of basil (stalks and all)
1/4 cup cashews
1/4 cup sunflower seeds
2 cloves garlic
1/2 cup extra virgin olive oil
1 tablespoon lemon or lime juice
1/2 teaspoon sea salt
2 tablespoons ferment brine, whey 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 1-3 days (depending on the time of year).
When fermentation is complete (you should see some bubbles have formed) store in the refrigerator for up to 6 weeks.
NOTES: Replace cashews and sunflower seeds with whatever you have on hand - macadamias, almonds or pepitas all work nicely. If you're making it in a hurry leave out the brine and eat straight away.