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Ingredients
For the pesto
| 1 packs pack | kalettes kalettes |
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| chopped and stems removed | |||
| 30 g g | walnuts walnut |
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| 2 | garlic garlic |
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| crushed | |||
| 75 ml ml | extra virgin olive oil extra virgin olive oil |
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| 1 | lemons lemon |
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| zest and juice | |||
| 1 tbsp tbsp | Parmesan Parmesan |
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| finely grated | |||
| 1 tbsp tbsp | parsley parsley |
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| finely chopped | |||
To serve
| 1 | sweet pointed peppers sweet pointed pepper |
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| sliced into rings | |||
| 2 | nectarines nectarine |
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| stones removed and chopped | |||
| 1 packs pack | baby corn baby corn |
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| 1 packs pack | black grapes black grapes |
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| 0.5 | cucumbers cucumber |
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| sliced | |||
| 2 | apples apple |
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| chopped into wedges | |||
| 2 | carrots carrot |
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| peeled and chopped into batons | |||
| 2 | pears pear |
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| chopped into wedges | |||
| 1 | tomatoes tomato |
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| quartered | |||
| 1 packs pack | cherry tomatos cherry tomato |
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| preferably Piccolo | |||
| 0.5 packs pack | kalettes kalettes |
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| blanched in boiling water | |||
Rainbow platter with kalette pesto dip
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0:15 min
(26)
Method
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.
- 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.
