Photo by Unsplash/Caroline Attwood
Turning otherwise neglected greens, such as carrot and beet tops, into pesto is a great way to add nutrition, flavor, and color to dishes while reducing waste. You can use this pesto fresh, but fermenting it overnight deepens its flavor.
Fermentation Type: Lacto
Primary Fermentation: 12 hours
Total time: 12 hours
Shelf life: 2 to 3 months
- 1 bunch vegetable greens
- 1 tablespoon sea salt or other unrefined salt
- 1 quart room-temperature water
- Roughly chop the greens into large pieces. Pack them into a quart jar.
- In a medium-sized bowl, dissolve the salt into the water to create a brine.
- Pour the brine over the greens, making sure they’re completely submerged. Secure the jar with a tight-fitting lid, and let the mixture sit overnight.
- In the morning, strain the chopped greens from the brine, reserving the brine for later use. Pulse the strained greens in a food processor, or finely chop until you reach a desired consistency. Store in the refrigerator for 2 to 3 months.
Check out more recipes to reduce food waste here!
Julia Skinner, Ph.D, is the director of Root, an Atlanta-based food history and fermentation organization. She’s also a food writer, artist, and avid fermenter. You can follow her adventures on Instagram @BookishJulia.