Kale pesto, green beans and potato

This dish is inspired by a dish I eat at an Italian cafe on Clerkenwell Rd when I worked near there over 12 years ago. I remember having a lasagne layered with bechemel sauce, fresh pesto, green beans and sliced potato…it was divine, such a hearty combination of carby satisfaction.

This is my take today using kale and almonds instead of basil and pine nuts in the pesto. The pesto is dolloped onto freshly steamed runner beans and new potatoes, super delicious and a lovely light dinner with a glass of red wine.


Kale pesto

85g Kale leaves (tough stems cut out of the leaves)
Handful of chives
85g Flaked almonds
75ml Extra virgin olive oil
75ml Olive oil
3 garlic cloves
85g Grand padano cheese (or Parmesan)
Juice of a lemon

Pinch of salt

Add all of the ingredients into a food processor and blitz until a smooth paste


Peeled and boiled new potatoes

Diagonally sliced runner beans steamed 

Make sure that your water to boil or steam the vegetables are well salted. Seasoning is everything in this dish. Once all 3 components are ready (potatoes, beans and the pesto) arrange artfully on a plate and tuck in.


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