Kale and almond pesto with white bean mash recipe

Name: Kale and almond pesto with white bean mash
Yield: Serves 4
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)

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
Gluten-free
Vegetarian

Shop your ingredients

Tesco Extra Virgin Olive Oil 250Ml
4 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Large Garlic
3 large garlic cloves, 1 finely sliced, 2 roughly chopped
£0.50
£0.50/each
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
3 rosemary sprigs, leaves finely chopped
£0.50
£25.00/kg
Tesco Cannellini Beans Water 400G
Aldi Price Match
1½ x 400g tins cannellini beans, drained and rinsed
£0.45
£1.83/kg DR.WT
Tesco Cider Vinegar 350Ml
1-2 tsp white wine or cider vinegar, to taste
£1.55
£4.43/litre
Tesco Curly Kale 180G
Aldi Price Match
60g curly kale, thick stalks removed
£0.80
£4.44/kg
Tesco Toasted Flaked Almonds 100G
30g flaked almonds, toasted
£1.80
£18.00/kg
Tesco Wholefoods Pine Nuts 100G
30g pine nuts, toasted
£3.95
£39.50/kg
Tesco Grated Pecorino Cheese 50G
40g grated pecorino
£1.45
£29.00/kg
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each
Tesco 2 Boneless Salmon Fillets 260G
£4.00 Clubcard Price
(£15.38/kg)
Offer valid for delivery from 07/10/2026 until 17/11/2026
baked salmon and steamed kale, to serve (optional)
£4.90
£18.85/kg

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.

See more Kale recipes

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 .