By Emma Cronin, Founder of Wild Pickle
Wild Garlic season is here! Love it! The season is a short one. Fermenting the wild garlic is one way to preserve the nutrients and great taste for further on in the year. Here is a tasty recipe for fermented Wild Garlic pesto.
700g/1 kg of Wild Garlic (Leaves and a few buds)
100g Basil
100g/120g Pine Nuts
1 tbsp unrefined salt 1/4 cup (approximate) of filtered water.
(Some recipes use hazelnuts and use lemon in their ferments too)
Wash and drain the wild garlic leaves. Blend everything together except the water. Place in a sterilised kilner jar. Pop the water on top. Use a weight to keep the ferment beneath the water. Place in a cool dark place for 14 days to 2 months. When you come to eating this you could add parmesan cheese, olive oil and perhaps some lemon to taste.. Use in soups, stews, on new potatoes, and whatever you can think of.
If you would like to delve a little deeper into the fascinating world of Food Fermentation and healthy bacteria then please do check out our Bare Health 'Events' Page to find our listings of all upcoming Wild Pickle Workshops with Emma Cronin - Fabulous Fermentista! Emma's workshops are truly an experience not to be missed!
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