A perfect every time, nutrient dense, dairy free pesto made with creamy hemp seeds and packed full of basil. Pesto yields 1 cup, vegetable platter serves 2.
Add all ingredients to a food processor and blitz till well combined and still a little chunky.
VEGETABLE PLATTER:
Arrange fresh peas, cherry tomatoes, radish and baby carrots on a platter. To make the kale chips, wash and spin the leaves dry, then toss with a drizzle of olive oil, balsamic vinegar, chilli flakes and sea salt. Spread onto a baking tray and bake at 170˚C for 15 minutes, tossing intermittedly to avoid burning.
Once kale chips have cooked, remove and add the broccolini and baby peppers, drizzle with olive oil, and bake at a slightly higher temperature (180-200˚C). The broccolini will only need five minutes, the peppers a further 5-10.
To serve the avocado, sprinkle sesame seeds on a plate and press avocado face down to coat.