Fermented Garden Pea Pesto

June 25, 2020
Fermented garden pea pesto

Fresh garden peas are a treat my family gets excited about every year around this time. My mother grows gobs of them in her garden and is always practically throwing them at me so they don’t go to waste! She ended up with more than usual this year, so we thought it would be fun to make this fermented garden pea pesto.

If you are able, we’d highly recommend getting your peas right from the garden or from your local fruit stand. The fresher they are, the better your pesto will taste!  And that’s not to mention the abundance of wild yeasts and bacteria that are present in fresh peas. This will help the fermentation process along and will make your job easier! But if you don’t have access to fresh peas, a trip to the grocery store or local fruit stand is also a great option.

fresh garden peas for fermented garden pea pesto

Ways to Eat Fermented Garden Pea Pesto

  • With Pasta: Pesto and pasta are like two peas in a pod: in this case, quite literally! This is one of the easiest dinners you will ever make–add this pesto to a bowl of pasta and dinner is served. 
  • As a Pizza Sauce: Pesto makes a perfect base for pizza. If you want to leave the beneficial probiotics intact, we suggest adding the pesto after you’ve baked the pizza. Afterwards, add any other ingredients your heart desires and let the delicious multitude of flavors sink in.
  • On Sandwiches: Mix the pesto with some mayo and you’ve got yourself a tasty condiment for all kinds of sandwiches. One of our personal favorites is grilled cheese with pesto mayo. It’s out of this world!

Let your creative fermentation juices flow and use your pesto in any way you would like. It makes a great topping and can add a nice flair to a wide variety of foods. Top it off with some parmesan too!

We hope you enjoy making your own fermented garden pea pesto and that it fills your belly with lots of healthy and delicious probiotics. Please leave a comment if you try out this recipe. We’d love to hear how it goes!

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Fermented Garden Pea Pesto

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By Curie Ganio & Mary Kate Metzger
Prep Time: 15 min


  • 1 C Fresh garden peas (shelled)
  • 1 C Fresh basil leaves
  • 3 Cloves of Garlic
  • 1/2 C Pine nuts
  • 1/4 C Raw almonds
  • 1/4 C Extra virgin oil
  • 1 1/2 tsp Sea Salt
  • 1 Lemon (juiced)
  • 1 Tbsp Whey or sauerkraut juice



Add peas, basil, pine nuts, and almonds to a food processor and blend until you have a thick paste.


Add in remaining ingredients and stir until combined.


Transfer to a glass bowl, jar, or another non-metallic vessel.


Cover with plastic wrap, pressing directly onto the surface of the pesto to prevent exposure to air.


Set in a warm area out of direct sunlight for 24-72 hrs.


Taste throughout the fermentation process until your preferred texture and taste is achieved.


Store in the refrigerator.


Enjoy on pasta, bread, or with other foods.

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