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.