Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Pesto platter snacks

Time to make: 10 mins
Serving: 8 people (as a snack)

Ratings: 4.5

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Ingredients

Measurements explained

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

Always check food labels for allergens or trace warnings before buying your ingredients.

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

Total fat 12 g

Saturated fat 2 g

Member only

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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First published: Feb 2016

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.