Basil And Garlic Paste
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Recipe type: Fermented Paste
 
Makes an 8 oz. jar. Fermentation time: 14-21 days.
Ingredients
  • 4 cups of fresh basil (about 2-3 large bunches)
  • 3 cloves of garlic
  • ½ teaspoon of sea salt
Instructions
  1. Put the basil, garlic and salt into a food processor and blend into a paste.
  2. Taste to see if you have enough salt. It should taste on the salty side, because pastes are meant to be used as flavor enhancers. Similar to a bouillon.
  3. Add the paste to a small mason jar and leave about 1 inch of space from the top.
  4. Press it down with a spoon or tamper. You should see the brine come up and over the paste when pressed. The brine may go down after pressing, but it's still fine. This is enough brine to ferment in.
  5. Add a fermentation weight to reduce exposure to air and prevent mold.
  6. Set on the counter out of direct sunlight for 14-21 days.
  7. Check every few days to make sure the paste is under the brine or press it back down.
  8. After 14 days, taste the paste for acidity. It's ready when it it tastes slightly pickled and is dull green.
  9. When ready, store in the refrigerator. Paste will last for up to 1 year.
Notes
You can omit the garlic to make just a basil paste. This method can be done with other herbs or a mix of herbs to preserve them.
This paste can be used as a pesto base. When it’s done fermenting add olive oil, parmesan cheese and ground pine nuts for pesto.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/fermented-basil-and-garlic-paste/