A while ago I was asked on Instagram for my Fermented kale pesto recipe. I sent them to the blog only to realize I hadn’t actually shared this recipe yet! Well I apologize to that follower because it’s only now months later that I am sharing it.
Kale pesto is a favorite here and it was one of our most popular items when we sold at markets. I have mentioned before memories of my Oma telling me I needed to eat more Kale before it was ‘super food’ I had no idea what Kale was as it had never been in the supermarket so I usually ignored her. Years later when we first started growing vegetables and I was buying seeds I invested in loads of heirloom kale seeds and being in a cold climate they grew really well! So well in fact that we had to come up with lots of different ways to use them and one of these ways is the Fermented Pesto I’m sharing with you now.
Fermented Kale Pesto
fills a 1kg yogurt bucket
1 big bunch of Kale
3 cloves of garlic
1 orange whole but peeled
4 tomatoes (or a tin of tomatoes)
1 Cup organic apple cider vinegar
salt and pepper to taste
Optional extras – Nuts (pine, walnuts), Basil, Other tasty garden greens like nasturtiums
In a food processor throw in all the ingredients except the olive oil and blitz to pesto consistency and add salt and pepper to taste.
Pop into your fermenting vessel of choice and ferment about 3-4 days you can go longer but this is my preferred acidity for the pesto. After this cover the surface in olive oil and store in the fridge. I have had this last 5 months in the fridge and still taste fine.
Eat as a straight pesto with pasta or as a dip, add cream for a creamy sauce, Add feta and cook in pies. It’s a great go to for busy days when you want a quick meal.