We pulled up a bunch of green garlic recently. The garlic was here when we moved in and had self seeded but we think we’ve identified it as elephant garlic which is more closely related to leeks than garlic so has a mild garlic and onion flavour.
I wanted to make a fermented garlic pesto or paste. This was very much a experiment and we shall see if it works.
I did this in two batches in the food processor using about 10 large green garlics. I removed the tough outer leaves and chopped them to add to the food processor.
I then added 2 cups of nuts(1 per batch). I used mixed nuts but you could use any you prefer.
Next add for each batch 1/4 Cup Kombucha, 1/4 C apple cider vinegar and olive oil.
One all pureed together I popped it in a jar to ferment. The taste at this stage reminded me of sour cream and onion dip so I definitely think the mix could be adapted for that.
I’ll be fermenting for a week to taste but If your not wanting to ferment you could add Parmesan cheese to make a pesto to add to pasta ect. I’ll be using ours to add to sauces as the taste is a bit strong alone for young children but if your a garlic and spice lover it was work wonderfully on it’s own.