150g picked green kale
25g picked fresh basil
120g lightly toasted hazelnuts coarsely ground
80g grated parmesan
3 garlic cloves
2g milled pepper
8g salt
200ml olive oil
1 x 300g jar cooked white butter beans
Extra fresh basil
Extra olive oil
Blanch the kale for a few seconds in boiling salted water then refresh in cold water.
Place the hazelnuts, parmesan and olive oil into a blender.
Add the kale, basil, garlic, salt and pepper.
Puree for 20–30 seconds, moving with a spatula, until coarsely pureed.
Place into a clean container.
Mix the pesto through the butter beans and season well.
Finish with extra fresh basil and a drizzle of olive oil.
150g picked green kale
25g picked fresh basil
120g lightly toasted hazelnuts coarsely ground
80g grated parmesan
3 garlic cloves
2g milled pepper
8g salt
200ml olive oil
1 x 300g jar cooked white butter beans
Extra fresh basil
Extra olive oil
Blanch the kale for a few seconds in boiling salted water then refresh in cold water.
Place the hazelnuts, parmesan and olive oil into a blender.
Add the kale, basil, garlic, salt and pepper.
Puree for 20–30 seconds, moving with a spatula, until coarsely pureed.
Place into a clean container.
Mix the pesto through the butter beans and season well.
Finish with extra fresh basil and a drizzle of olive oil.
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