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. Check out more recipes to reduce food waste here!
Fermentation Time
Fermentation Type: Lacto
Primary Fermentation: 12 hours
Total time: 12 hours
Shelf life: 2 to 3 months
Ingredients
- 1 bunch vegetable greens
- 1 tablespoon sea salt or other unrefined salt
- 1 quart room-temperature water
Directions
- 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.
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.
