Pesto platter snacks

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8 (as a snack)

Time to make: 10 mins

Ingredients

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Kale and spinach pesto
¾ cup basil leaves
2 cups kale
3 cups spinach leaves
⅓ cup almond flakes
⅓ cup pine nuts, toasted
2 cloves garlic, crushed
zest of 1 lemon
3 tablespoons lemon juice
2 tablespoons oil
⅓ cup water
⅓ cup freshly grated parmesan cheese
pinch of salt
freshly ground black pepper
To serve
2 cups cherry tomatoes
200g baby carrots
1 red or yellow capsicum, sliced in sticks
2 sticks celery, cut in sticks
4 spring onions, trimmed and halved lengthways
1 spinach-flavoured wrap (we used Farrah’s) warmed, rolled and cut in slices

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Instructions

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1 Place all pesto ingredients in a blender and process until smooth. Season with pepper to taste and add more water if needed.

2 Serve dip with baby veges and warmed wrap slices.

Variations

Make it gluten free: Use a gluten-free wrap.

HFG tip

The pesto can be kept in the fridge for 3 days. It’s also delicious served with pasta.

Nutrition Info (per serve)

Calories 187 cal

Kilojoules 780 kJ

Protein 7 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 5 g

Sodium 180 mg

Calcium 160 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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