DENNIS'S FERMENTED COS LETTUCE PESTO

A restaurant once gave us a massive amount of outer cos lettuce leaves. We thought the best and fastest way to extend its shelf life was to ferment it straight away and turn it into a pesto base.

INGREDIENTS

200g whole cos lettuce or scraps

2 garlic cloves

50g oil

10g tarragon

10g lemon juice

1 tsp lemon myrtle powder

1 tbsp sugar

pinch of black pepper

salt as needed

2–3 tbsp cashew or parmesan (optional)

HOW TO

Give the lettuce a good wash.

Next, prepare a brine. Add 1 litre of water and 2 tbsp of salt into a bowl and give it a good mix until the salt has dissolved completely.

Prepare a glass jar, stuff all the washed lettuce in and pour the brine in. Ensure the lettuce is fully submerged. If it doesn't submerge, put something weighty in the jar to push it down. Let it ferment for 2–3 days.

Once the lettuce is fermented, weigh out the rest of the ingredients and remove the lettuce from the brine. Put everything into the blender and blend on high until it’s all broken down into a pestolike consistency.

Season with salt and sugar to your liking.

Serve with grilled corn and a bit of chipotle mayo or brush a bit onto a piece of fish before barbecuing or steaming. You can also add it to a pasta sauce. Store in the fridge.