Cultured Pumpkin Seed Pesto

• 1 cup (237 ml) raw pumpkin seeds, soaked for 3–4 hours with a pinch of Celtic Sea Salt

• 1 bunch cilantro, basil, arugula, or a mix (2 cups packed, 474 ml), lightly chopped

• 2 cloves garlic, peeled

• 2 Tablespoons (30 ml) fermented brine from Classic Sauerkraut, Perfect Pickles, or Giardiniera

• 1 Tablespoon (15 ml) lemon juice

• ½ cup (118.5 ml) extra-virgin olive oil, more as needed

• Celtic Sea Salt and freshly ground black pepper, to taste

Equipment

• Food processor