A comfort food classic. If you haven’t tried kale pesto before, get on with it. It’s a wintry delight, you can thank us later.
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Serves
1
Sausages
Banana Shallot
Garlic
Fennel Seed
Butter Bean
White Wine
Vegetable Stock
Butter
For The Kale Pesto:
Kale
Parsley
Garlic
Walnuts
Parmesan
Olive Oil
Serves
1
Sausages
Banana Shallot
Garlic
Fennel Seed
Butter Bean
White Wine
Vegetable Stock
Butter
For The Kale Pesto:
Kale
Parsley
Garlic
Walnuts
Parmesan
Olive Oil
Unlock this free recipe
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Step 1.
Preheat the oven to 200°C.
Step 2.
Add the kale and parsley to a food processor removing any stalks as you go.
Step 3.
Add the cheese, nuts (we used walnuts), garlic and olive oil and blend until you have a smooth texture. Season with salt and black pepper and taste.
Step 4.
Next, brown the sausages in a pan over a medium heat, season with salt then transfer to the oven to cook for 20-25 mins.
Step 5.
Meanwhile, crack on with the beans. Finely dice the shallot and thinly slice the garlic. Set a pan over a medium heat with a good glug of olive oil, add the shallots and begin to gently sauté.
Step 6.
After 5 mins, add the garlic and fennel seeds and cook for a few mins before draining and adding the beans.
Step 7.
Season with salt then turn up the heat and add the wine if using and reduce. Add the stock and reduce by half before adding the butter and tossing through. Season with salt and pepper.
Step 8.
Spread the beans over the bottom of a plate then top with the sausage and dots of the pesto.
Step 9.
Drizzle with olive oil and serve.
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