Red Pesto

Red Pesto


  • 7 tomatoes, cut into thicker slices
  • 3 cloves minced garlic
  • 1 baby carrot, peeled, cooked, diced
  • 1 tbsp. fresh basil leaves
  • 30 g hard goat cheese, shredded



1. Line the baking pan with parchment paper. Put sliced tomatoes and season with a little salt. Bake in the oven at 180 C° for 60 min. Remove from the oven, and let it cool down at room temperature.


2. In the meantime, cook the carrot (over moderately high heat) for 10-15 min, or put it in a steamer, take care not to overcook it. When done, thinly cut or dice the vegetable.


3. Put baked tomatoes in a blender, add minced garlic, basil leaves, 2 tbsp. of extra virgin olive oil and briefly blend until smooth.


4. Pour the sauce into a jar, add diced carrot and shredded goat cheese. Store in the fridge.









Add your comment or reply. Your email address will not be published. Required fields are marked *