This recipe turns regular pesto into a cultured one that has probiotics, while pumpkin seeds add nutrients such as zinc and magnesium. Cilantro and other herbs have antioxidants that quell inflammation. Delicious tossed with pasta, grilled chicken, or as a dip for crackers.
Karen Wang Diggs, Chief Fermentation Officer
Karen Wang Diggs, Chief Fermentation Officer
This recipe turns regular pesto into a cultured one that has probiotics, while pumpkin seeds add nutrients such as zinc and magnesium. Cilantro and other herbs have antioxidants that quell inflammation. Delicious tossed with pasta, grilled chicken, or as a dip for crackers.
1 cup (237 ml) raw pumpkin seeds, soaked for 3–4 hours with a pinch of Celtic Sea Salt
1 bunch cilantro, basil, arugula, or a mix (2 cups packed, 474 ml), lightly chopped
2 cloves garlic, peeled
2 Tablespoons (30 ml) fermented brine from Classic Sauerkraut, Perfect Pickles, or Giardiniera
1 Tablespoon (15 ml) lemon juice
½ cup (118.5 ml) extra-virgin olive oil, more as needed
Celtic Sea Salt and freshly ground black pepper, to taste
Food processor
Drain soaked pumpkin seeds and place into a food processor. Pulse a few times to chop the seeds.
Add in your herbs or choice, garlic, fermented brine, and lemon juice. Process for about 30 seconds.
With the processor running, slowing pour in olive oil until everything is mixed well and a thick consistency is formed. You can add in a bit more olive oil to adjust the consistency to your liking.
Taste and season with salt and pepper.
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