Emerald City Green Snack Board

# What You'll Need:

01 - 2 Granny Smith apples, thinly sliced

02 - 2 limes, sliced into rounds or wedges

03 - 1/2 cup pesto (basil or arugula, store-bought or homemade)

04 - 1 cup green olives (Castelvetrano or Manzanilla), pitted

01 - Wash and thoroughly dry the Granny Smith apples and limes.

02 - Cut the apples into thin slices and arrange them evenly on the serving board.

03 - Slice limes into rounds or wedges and intersperse them between the apple slices for visual contrast.

04 - Spoon pesto into a small bowl and place it on the board for dipping purposes.

05 - Scatter green olives around the apples and limes, filling in spaces to add texture.

06 - Present immediately to preserve apple freshness and vibrant color.

01 -

It's visually stunning enough that guests think you spent hours on it, but honestly takes about fifteen minutes.
The tartness from the limes and olives cuts through the richness of the pesto in the most satisfying way.
There's zero cooking involved, which means you can assemble this while handling three other things at a dinner party.

02 -

Brush your apple slices with lime juice immediately after slicing them, not five minutes later—oxidation happens fast and one brown slice can throw off the whole visual.
Don't pit your olives ahead of time if you can avoid it; the moment people are picking them off the board is half the fun, and pitting them in advance makes them seem less special somehow.

03 -

Use a mandoline to slice your apples and limes paper-thin if you want maximum elegance, but honestly a sharp chef's knife works perfectly fine and feels less pretentious.
Make your pesto the day before if you're hosting, and store it in a small jar so it's ready to go; this single step can ease about half the stress of entertaining.