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Preparation
- Toast the nuts in a hot, dry frying pan, then tip onto a plate to cool until required. Return the pan to the heat and add a dash of oil, then fry the kalettes with the garlic for 2 - 3 minutes.
- Tip the kalettes and garlic into a food processor along with the lemon zest and juice and half the olive oil. Blitz until just smooth, then add the nuts and remaining oil and blitz again.
- Stir through the Parmesan and season to taste, then pour into a serving dish. Arrange the crudités and fruit across a platter with the dip to one side.
This elegant crudité platter is piled high with colourful fruits and vegetables, with a punchy kalette pesto for dipping. Serve your favourite combination of seasonal organic and speciality produce - just remember to offer as much variety in colour and texture as possible - and save any leftover pesto as it's delicious tossed through spaghetti with a little extra freshly grated Parmesan.