Kale Pesto Green Beans

25 Minutes

〰️

25 Minutes 〰️

Serves 4

Ingredients

• 400g green beans, trimmed

• 1/2 cup almonds, slivered

• 100g feta cheese, crumbled

• Salt and pepper, to taste

• Chilli flakes to finish (if you like)

  Kale Pesto:

• 1 handful of chopped kale leaves, stems removed

• 1/2 bunch of basil leaves

• 1/2 cup olive oil, plus extra for drizzling

• 1/4 cup Parmesan cheese

• 1/4 cup pine nuts

• 1 garlic cloves

• Juice of 1 lemon

• Salt and pepper, to taste

Method

Prepare the Kale Pesto: In a food processor, combine the kale leaves, 1/4 cup almonds, garlic cloves, lemon juice, and Parmesan cheese (if using). Pulse until the mixture starts to come together. With the processor running, gradually add 1/2 cup olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.

Toast the Almonds:In a dry pan over medium heat, toast the slivered almonds until they're golden and fragrant. Stir frequently to prevent burning. Once toasted, remove from the skillet and set aside.

Cook the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans to the boiling water and cook for 3-4 minutes, or until they are bright green and tender-crisp. Drain the green beans and immediately plunge them into an ice water bath to stop the cooking process and preserve their vibrant colour. Once cooled, drain the green beans again and pat them dry with a towel.

Assemble the Dish:In a large bowl, toss the green beans with the kale pesto until they are evenly coated. You may not need all the pesto; adjust to your liking. Transfer the pesto-coated green beans to a serving platter. Sprinkle the toasted almonds and crumbled feta cheese over the top. Drizzle with a little extra olive oil and season with salt and pepper and chilli, if desired.

Notes

Feel free to skip the Pesto making and pre buy some from the store if you’re making a few dishes, always look for the fresh pesto in the refrigerator section.