I love entertaining! Make food with love for friends and family brings so much joy. This is one of my favourite ways to nourish guests with my vegetable party platter with macadamia pesto. The variety of colour and texture from fresh produce allows in-season produce to shine.
When it comes to buying fresh produce I try to buy local as much as possible. My go-to for local, spray free and organic fruit and vegetables is Spray Free Farmacy. The online ordering makes it so easy and local pick up points or delivery is available, currently to Brisbane and surrounds. I truly love supporting small business like Spray Free Farmacy who are supporting our small, family run farms.
If you love entertaining and make healthy food that will impress check out my Real Food Recipes recipe ebook. It has 80 whole food inspired recipes to nourish. The recipes are family friendly and very easy to make.
Vegetable Party Platter with Macadamia Pesto
- 3 cups fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 cup raw macadamia nuts
- 1 clove garlic
- sea salt
- 2 zucchinis cut into sticks
- 2 capsicums
cut into large pieces
- 2 cups green beans
- 2 carrots cut into sticks
- 2 small cucumbers cut into sticks
- 2 cups snow peas
- 2 cups cherry tomatoes
Optional Add Ons
- Macadamias halves to garnish
- Fresh herbs to garnish
- First make pesto. In a small blender or stab mixer with attachment, blend basil with half the amount of olive oil until finely chopped.
- Add lemon juice, macadamia nuts, garlic, salt and remainder of oil. Blend until smooth. Add a little more oil or a splash of water if needed. Adjust seasoning to liking. Set aside.
- Grill zucchini and capsicum.
- Blanch beans and carrots in water + 1 tbsp honey.
- Arrange your platter alternating with colours, textures and flavours.
- Place sauerkraut and macadamias in a serving bowl.
- Drizzle pesto over grilled vegetables just before serving and serve remaining in a bowl.
- Garnish with fresh herbs.
- The above veggies and salad ingredients provide a variety of flavour, colour and texture. You can use any finger food friendly vegetables or salad that’s in season. Use a combination of some cooked and some raw.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Spray Free Farmacy.