Happy start into September. Let's start with something that will especially benefit our immune system for the coming change of seasons. Now, more than ever, is the best time to add organic, locally grown, seasonal produce to your menu.
I made a small batch of this colorful, lightly fermented rainbow Swiss chard pesto to accompany spiralized beets that I got at the farmers market yesterday. You will have to plan ahead since it takes one day for the pesto to ferment.
Leafy greens are not always easy to digest in their raw state. The fermentation process makes them more digestible and the nutrients more easily available to the human body. The beneficial bacteria offers support to the gut health, thus contributing to overall immunity.
Ingredients:
- 5-6 organic rainbow Swiss chard leaves, stems removed (about 1 cup, packed)
- 1/3 cup raw hazelnuts nuts (use macadamias if you prefer)
- 2 garlic cloves
- freshly pressed juice of 1 lemon
- 1/3 tsp Celtic sea salt
- 1/2 cup virgin olive oil
- fermentation starter (use according to package information)
Method:
- In a food processor roughly chop the nuts. Add Swiss chard, garlic and lemon juice, and pulse blend till all ingredients are well combined.
- Add olive oil and salt and blend again. Adjust the taste to your liking. Add the fermentation starter to the chopped Swiss chard. Blend again for a few seconds.
- Transfer the pesto into a sterilized jar. Close the jar tightly and allow it to sit on the kitchen counter for 24 hours. Keep in a warm place, away form the direct sun.
- Place the lightly fermented pesto in the fridge or serve right away with spiralized beets or other root vegetable. Enjoy in good company!
This lightly fermented pesto stores well in the fridge for three to four days. It is much easier to digest than the Swiss chard pesto made without fermentation. You could allow it to ferment for a little longer, but remember, you are not making sauerkraut. It is not meant to be sour, just lightly fermented and only slightly tangy. If you do not have a fermentation starter, you can ferment it without one, but it will take a little longer.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.