This is the ultimate dish for easy entertaining! So pretty and so delcious. For one, you can customize this idea and even make it dairy free (see our tips at the bottom). For another, this complete plate can sit out at room temp for hours and still be delicious. Serve it as a weekend lunch, elegant cocktail hour spread, or alongside a simple grilled steak for an impressive meal.
What you need
For the Pesto:
3 cups fresh basil leaves (2 ounces)
¼ cup pistachios
¼ cup grated pecorino cheese
1 tablespoon Tessemae’s Slow Roasted Garlic
coarse salt and ground pepper
3/4 cup Tessemae’s Cracked Pepper
For the Veggie Platter:
2 bell peppers, quartered and ribs and seeds removed
1 zucchini, sliced on a bias
1 eggplant, sliced crosswise
1 bunch asparagus, ends trimmed
¼ cup Tessemae’s Cracked Pepper
1 large tomato, sliced
1 ball fresh burrata or mozzarella
What to do
In a food processor, combine the basil, pistachios, pecorino, and Slow Roasted Garlic. Process until everything is finely chopped. With the motor running, add the Cracked Pepper and process until smooth.
Heat grill to medium high. Toss the veggies (except the tomato and avocado) in the Cracked Pepper. Grill until just crisp tender. Arrange the grilled veggies, tomatoes, cheese, and avocado on a platter. Drizzle with more Cracked Pepper. Serve the pesto in a bowl on the side.
Tips: Swap the Pecorino Pesto with our Basil and Cashew Pesto or Chimichurri if you want to keep it dairy free. Swap in whatever veggies look good at the market like yellow squash, sweet potatoes, or scallions.
Makes 11/4 cup pesto