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Rainbow platter with kalette pesto dip

Rainbow platter with kalette pesto dip image
Difficulty Medium
Preparation 0 min
Cooking 15 min

Ingredients

8 servings
  • For the pesto

    • 1   pack
    • 30   g
    • 2  
    • 75   ml
    • 1  
    • 1   tbsp
    • 1   tbsp
  • To serve

    • 1  
    • 2  
    • 1   pack
    • 1   pack
    • 0,5  
    • 2  
    • 2  
    • 2  
    • 1  
    • 1   pack
    • 0,5   packs

Preparation

    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.

  1. 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.

  2. 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.

  3. 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.