Fermented Pesto

Melanie Hoffman

GAPS, Paleo, Grain Free

  • Prep: 15 minutes
  • Inactive: 3-5 days
  • Yield: 3/4 Litre


  • 8 oz fresh basil (leaves and stems)
  • 4 oz flat leaf parsley (leaves and stems)
  • 4 oz walnuts (or pine nuts)
  • 4 garlic cloves
  • 5 gr sea salt
  • 2% salt brine


  1. In a blender or food processor, add all ingredients except salt brine. You might find it easier to do half of each at a time. Chop everything up finely, adding salt brine to make a chunky paste.
  2. Spoon into fermentation vessel, pressing out air bubbles. This mixture fits nicely into a 3/4L Pickl-It jar. Gently tap jar to remove any remaining bubbles.
  3. Let set at room temperature for 3-5 days or once fermentation activity dies down.
  4. Remove to cold storage until ready to use.
  5. To use as pesto, mix in 1 cup of oil and 1 cup of parmesan cheese.
  6. Serve on top of warm pasta (not too hot so you don’t kill all the buggies).

Reprinted from http://www.picklemetoo.com/2012/10/11/preserved-herbs/ with permission.

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