How to Make Basil paste
Fermented basil paste preserves this aromatic herb while developing deeper, more complex flavors than fresh basil. A probiotic take on pesto's foundation.
Category: Pastes & Sauces · Method: Lactic Acid · Time: 14-60d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Basil has been cultivated in India for over 5,000 years and is sacred in Hindu culture. Mediterranean cuisines have used it extensively, with pesto originating in Genoa.
Ingredients
- 4 cups packed Fresh basil leaves — Stems removed
- 1 tbsp Sea salt — Non-iodized
- 2 cloves Garlic — Optional
- 2 tbsp Olive oil — For topping
Equipment
- Food processor
- Glass jar
- Spatula
- Tamper
Instructions
Process basil
Pulse basil with salt and garlic until coarse paste forms.
Time: 5 min
Pack jar
Transfer to jar, pressing firmly to remove air pockets.
Time: 5 min
Top with oil
Pour olive oil over surface to seal.
Time: 2 min
Ferment
Ferment 5-10 days until tangy and aromatic.
Time: 5-10 days
Fermentation Timeline
- Day 1-2: Start — Basil releases juices.
- Day 3-7: Active — Fermentation tang develops.
- Day 7-10: Ready — Deep, complex basil flavor.
Signs of Success & Spoilage
Good signs
- Deep green color
- Tangy aroma
- Intense basil flavor
- No browning
Warning signs
- Black oxidation
- Mold
- Off smell
- Sliminess
Troubleshooting
- Browning
- Cause: Air exposure Solution: Keep oil layer on top, press down.
Storage
Refrigerate under oil Keeps 2-3 months. Use clean utensils.
Health Benefits
- Probiotics
- Vitamin K
- Antioxidants
- Essential oils
- Iron
Serving Suggestions
- Pasta sauce base
- Pizza topping
- Soup finish
- Sandwich spread
- Salad dressing
Related Pastes & Sauces Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable