Delight in the vibrant and aromatic flavors of fermented basil paste with this versatile recipe. By fermenting the basil leaves and nonwoody stems, you can create a concentrated paste that can be used as a flavorful addition to sauces, soups, salad dressings, and more. The advantage of making the paste is that you can utilize the entire basil plant, including the stems, which increases your yield and minimizes waste. As the paste ferments, it develops a pickle-y quality and a delightful herbal bouquet, enhancing the taste and aroma of your culinary creations. With the option to store the fermented basil paste for up to a year, you can enjoy its exceptional flavors whenever you desire.
INGREDIENTS:
- Any quantity of basil leaves, in ¼-pound bunches
- ¼ teaspoon unrefined sea salt per bunch
INSTRUCTIONS:
- Place the basil leaves and nonwoody stems into a food processor and pulse until a paste-like consistency is achieved. Sprinkle the salt onto the paste. As you do so, the vegetables will become juicy, releasing their natural juices. Transfer the paste into a small jar, pressing it down firmly. At this stage, additional brine will be released, and you should see the brine covering the vegetables.
- Place an appropriately sized ziplock bag on top of the ferment, pressing it down to cover the paste. Fill the open plastic bag with water, sealing it securely. This bag will act as both a follower and a weight, keeping the paste submerged throughout the fermentation process.
- Set the fermentation vessel on a baking sheet and place it in a cool location nearby, away from direct sunlight. Allow the basil paste to ferment for 4 to 10 days. During this period, check daily to ensure the vegetables remain fully submerged. It is normal to observe scum on the surface, which is generally harmless. However, if any concerns arise, consult the appendix for further guidance.
- After 4 days, you can start taste-testing the ferment. The basil paste is ready when it develops a pickle-y quality and exhibits a pleasant herbal bouquet.
- Transfer the fermented basil paste into jars, tightening the lids securely. Leave as little headroom as possible in the jars, and ensure the paste is tamped down under the brine. Store the jars in the refrigerator, where the fermented basil paste will maintain its quality for up to 1 year.
VARIATION: Pesto Base
By adding a few cloves of garlic to the food processor during the preparation of the Basil Paste recipe, you create an excellent pesto starter kit. After the fermentation process, incorporate a few tablespoons of olive oil, shredded Romano cheese, and ground pine nuts or almonds to the fermented paste. This variation adds complexity and depth to your pesto, providing a delectable twist to your dishes.
With the delightful tang and herbal notes of fermented basil paste, you can elevate the flavors of your favorite recipes. From enriching sauces and soups to creating mouthwatering salad dressings, this fermented paste offers versatility and culinary creativity. Experiment with different applications and savor the unique taste that fermented basil brings to your dishes. Enjoy the convenience of preserving the essence of fresh basil for an extended period, allowing you to relish its exceptional flavors throughout the year.
