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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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0:15 min
(28)
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.