Try putting your Fermented Herb Paste to work in this ultra-creamy avocado dip: In a food processor, pulse 1/4 cup raw unsalted almonds until finely chopped. Add 1/2 cup Fermented Herb Paste, 1/2 avocado, peeled and pitted, 1 clove garlic, roughly chopped, 1/4 tsp lemon zest and 1 tbsp fresh lemon juice. Pulse until combined and creamy.
- Prep Time
- 1 cupServings
- 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 head-space 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.
- Serving Size: 2 tbsp
- Calories: 9
- Carbohydrate Content: 1.5 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 69 mg