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
- 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.