Fer­mented Herb Paste

Clean Eating - - RECIPE INDEX -




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.

2 cups packed fresh basil leaves and ten­der stems 2 cups packed fresh pars­ley leaves and ten­der stems 1 large clove gar­lic, crushed 1/4 tsp sea salt 1 small green or pur­ple cab­bage leaf


1 8-oz wide-mouth glass jar with lid, ster­il­ized

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: 0 g, Sat. Fat: 0 g, Carbs: 1.5 g, Fiber: 1 g, Sug­ars: 0 g, Pro­tein: 1 g, Sodium: 69 mg, Choles­terol: 0 mg

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