Pesto

My achievement today - apart from keeping my leg up, resting it.

I let the pesto sit on the bench fora couple of days or so, until small bubbles appear, and then refrigerate it. The fermentation means that the pesto will last up to 3 weeks.

I’ve used basil, Italian parsley, kale and spinach, with cashew nuts, olive oil, Himalayan salt (extra quantity for fermenting, or use whey), and lemon juice.