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Kale and almond pesto with white bean mash recipe

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Whip up this homemade kale and almond pesto for a tasty festive snack on Christmas Day See method

Serves 4
5 mins to prepare and 25 mins to cook
339 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

4 tbsp extra-virgin olive oil
3 large garlic cloves, 1 finely sliced, 2 roughly chopped
3 rosemary sprigs, leaves finely chopped
1½ x 400g tins cannellini beans, drained and rinsed
1-2 tsp white wine or cider vinegar, to taste
60g curly kale, thick stalks removed
30g flaked almonds, toasted
30g pine nuts, toasted
40g grated pecorino
1 lemon, juiced
baked salmon and steamed kale, to serve (optional)

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1410kj
339kcal 17%
Fat
26g 37%
Saturates
5g 24%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 13.1g Protein 12.6g Fibre 6g

Method

Heat 1 tbsp oil in a large saucepan over a low heat. Add the sliced garlic and rosemary, fry for 1 min, then stir in the beans and 70ml water. Bubble for 2-3 mins to reduce, then blitz in a food processor with the vinegar until smooth; season. Scrape into a serving bowl and keep warm.
Blitz the kale in a food processor with the flaked almonds, pine nuts, pecorino, chopped garlic, lemon juice, 3 tbsp oil and 3 tbsp cold water. Season to taste. Add 100g of the kale pesto to the bean mash and swirl through. Great served with baked salmon and extra steamed kale, if you like, with the rest of the pesto drizzled over.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Kale recipes