A few weeks ago I posted a recipe for fermented garlic scapes. Even though they are delicious chopped in salads and added to buddah bowls, I wanted to experiment with making a fermented pesto! I processed the fermented scapes with raw pumpkin seeds, nutritional yeast, fresh basil, sea salt, a little lemon juice and avocado oil and it is delicious and full of probiotics! I froze the excess in little zip lock bags. Toss it with your favourite pasta (rice or zucchini noodles are great) or make it the foundation of your next pizza!
Ingredients:
makes about 1 cup
- 10 lacto fermented garlic scapes (see recipe on my blog)
- 1/4 cup of raw pumpkin seeds
- 1/2 cup of packed fresh basil
- 3/4 tsp. of sea salt
- lots of freshly ground black pepper
- 1/4 cup of nutritional yeast
- 1/2 cup of avocado or extra virgin olive oil
- 2 tbsp. of fresh lemon juice
In a food processor combine the scapes, pumpkin seeds, salt, black pepper, yeast and fresh basil. With the motor running add the oil in a steady stream to form a thick but smooth paste. The fermented scapes are a little bit fibrous so it will be a slightly chunkier pesto than a traditional pesto. Adjust seasonings if desired adding additional salt or more lemon juice.
Store in the refrigerator for up to a week or freeze in ice cube trays or small zip lock bags.