Fermented Herb Paste

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.

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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
 1/2Ž cup Fermented Herb
Paste, 1/2Ž 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.

1 cup
Prep Time
15 min


  • 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.

Nutrition Information

  • Serving Size 2 tbsp
  • Calories 9
  • Carbohydrate Content 1.5 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 69 mg
  • Sugar Content 0 g