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Ingredients
For the pesto
| 1 packs pack | kalettes
kalettes (chopped and stems removed) | ||
| 30 g g | walnuts walnut | ||
| 2 | garlic
garlic (crushed) | ||
| 75 ml ml | extra virgin olive oil extra virgin olive oil | ||
| 1 | lemons
lemon (zest and juice) | ||
| 1 tbsp tbsp | Parmesan
Parmesan (finely grated) | ||
| 1 tbsp tbsp | parsley
parsley (finely chopped) |
To serve
| 1 | sweet pointed peppers
sweet pointed pepper (sliced into rings) | ||
| 2 | nectarines
nectarine (stones removed and chopped) | ||
| 1 packs pack | baby corn baby corn | ||
| 1 packs pack | black grapes black grapes | ||
| 0.5 | cucumbers
cucumber (sliced) | ||
| 2 | apples
apple (chopped into wedges) | ||
| 2 | carrots
carrot (peeled and chopped into batons) | ||
| 2 | pears
pear (chopped into wedges) | ||
| 1 | tomatoes
tomato (quartered) | ||
| 1 packs pack | cherry tomatos
cherry tomato (preferably Piccolo) | ||
| 0.5 packs pack | kalettes
kalettes (blanched in boiling water) |
Rainbow platter with kalette pesto dip
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15 min
(31)
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.
