Fall Pesto Sauce with Raw Organic Sauerkraut
Fall is a season of vibrant colors, crisp air, and the delightful aroma of comfort foods wafting from kitchens. As the leaves change and the temperature dips, our palates naturally crave heartier, soul-warming dishes that celebrate the bounties of the harvest. While the traditional pesto has long been revered for its aromatic basil and nut combination, the fall season invites a creative twist to this beloved sauce. Enter Wildbrine Organic Green Sauerkraut, the fermented cabbage that brings a tangy and robust flavor to the table.
INGREDIENTS NEEDED
1 cup packed fresh basil stems removed
½ cup packed baby spinach
1 tbs fresh rosemary stems removed
1 tbs fresh thyme stems removed
1 tbs sage stems removed
3 large garlic cloves
½ cup Wildbrine Organic Green Sauerkraut
2 tbs Wildbrine Organic Green Sauerkraut brine
¼ tsp kosher salt
¼ tsp black pepper
1/3 cup olive oil
¼ cup parmesan cheese
TIME
Prep time: 10 minutes | Cooking time: 5 minutes
YIELDS
Makes 1 Cup
DIRECTIONS
1. In the bowl of the food processor add basil, spinach, thyme, rosemary, sage, Green Kraut, and walnuts. Pulse to combine.
2. Scrape down sides and add brine, salt and pepper.
3. While running, stream in oil.
4. Taste and season if needed.