Fermented by LAB


Carrot + Tomato Probiotic Pesto

PICKLESAlana Holloway
probiotic pesto.JPG

This probiotic pesto is a great way to use this Summer's Carrot + Tomato Relish.  All the flavour comes from the Relish, so you need to add little else.  It's delicious spread on some toasted sourdough and topped with sautéed courgettes, or as a pizza sauce instead of the classic tomato.


100g Carrot + Tomato Relish
60g pine nuts
1 roasted and peeled red pepper
Olive Oil


- Add all the ingredients except the olive oil to a food processor.  

- Blend whilst drizzling the olive oil through the spout until it reaches a pesto consistency.

- Spoon into a clean jar and store in the fridge for up to a week.

Cauliflower Cheese on Toast

Lunch, PICKLESAlana Holloway

When in doubt, add cheese.  Then grill it.

Serves 1

2 slices of sourdough, or your favourite gluten free bread
2 florets of Cauliflower + Turmeric Pickle (Autumn Box)
1 tomato
6 medium slices of mature cheddar, preferably organic

-       Preheat the grill.
-       Lightly toast the bread on both sides under the grill.
-       Cut the cauliflower into small, bitesize pieces.
-       Chop the tomato into cubes.
-       Place both the cauliflower and tomato on one side of the toasted sourdough.  Top with the cheese.
-       Grill until the cheese has melted and is bubbling.
-       Serve immediately.