Fermented by LAB

vegan pesto

Carrot + Tomato Probiotic Pesto

PICKLESAlana Holloway
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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.