Fermented Cilantro Pesto

 

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  Got cilantro? 

I leave enough in the garden each year and it self-seeds.  So yes, I have cilantro!

Then, if you leave it too long it becomes coriander.So, while it’s still leafy, I make a fermented cilantro pesto.  Bring out the food processor, and put in:

7-8  cups of loosely chopped cilantro, leaves, stems and all.

3 garlic cloves, peeled.

1 jalapeno pepper, remove the seeds if you want it mild.

1/3 cup raw pumpkin seeds

1  1/2  teaspoons sea salt

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In a food processor, finely chop cilantro, garlic, jalapeno, pumpkin seeds and salt. Add brine as needed for consistency. Keep at it until you have a smooth paste.

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2% brine, as needed (note on brine; 1 tablespoon of fine, pure sea salt in 1 liter of water makes a 2% brine.  I keep a jar of this in my fridge)

Pack this into a jar, and top with just enough brine to cover, then top with a plastic bag partly filled with water to hold the pesto under the liquid.  Check daily and push the pesto down with a clean spoon (or your fingers) to push out the bubbles that form. 

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Top with a bit of brine and the washed off plastic bag with water in it. I taste my ferments every day, and in the warm temps of this week, it was ready in 4 days. 

Store in the fridge.

What do I do with it?  Last night I grilled tomatoes cut in half along the equator and spread about 1/2 teaspoon of the pesto on the top of each before putting them on the BBQ.  mmmmmmmmmm

 

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