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Make sure to let the pesto ferment for two days prior to eating.
Photo by GettyImages/Anna_Shepulova
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“The Cultured Club” by Dearbhla Reynolds, is filled with a variety of gut-friendly recipes.
Courtesy of Countryman Press
Ingredients
- 1/2 ounce fresh basil
- 1/2 ounce kale
- 1/2 cup walnuts
- 2 Brazil nuts
- 2 fermented garlic cloves
- Juice of 1/2 lemon
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh whey or pickle brine
- 1/2 teaspoon Himalayan rock salt or sea salt
Directions
- Toss everything into a food processor and blend.
- Transfer to a clean 1/2-pint jar, making sure you leave 1 inch of headspace at the top of the jar.
- Leave to ferment for two days, then store in the refrigerator for up to one month.
