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Kalette Pesto Platter

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For the pesto

1 packs pack kalettes kalettes
(chopped and stems removed)
30 g g walnuts walnut
2 garlic garlic
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
2 apples apple
(chopped into wedges)
2 carrots carrot
(peeled and chopped into batons)
2 pears pear
(chopped into wedges)
1 tomatoes tomato
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


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.