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Kale and almond pesto with white bean mash recipe

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


  • 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

  • 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


  1. 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.
  2. 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

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