Lamb, Blistered Beans & Sundried Tomato Pesto - Brooke Kelly Nutrition

Name: Lamb, Blistered Beans & Sundried Tomato Pesto - Brooke Kelly Nutrition
Ingredients: 350g lamb backstrap; 1 teaspoon Aleppo pepper; 30g unsalted butter; 3 tablespoons extra virgin olive oil + extra; 1 red onion finely diced; 4g fresh oregano, finely chopped; 2 sprigs fresh thyme, picked; 3 cups kale, stems removed and roughly torn; 400g canned cannellini beans, drained and rinsed; 1 clove garlic, crushed; 10g fresh parsley, finely chopped; 2 spring onions, finely chopped; 1 tablespoon lemon juice; Salt; Pepper; ½ cup good quality sundried tomatoes packed in olive oil + 3 tablespoons of oil reserved; 3 cloves garlic; ⅓ cup + 2 tablespoons pine nuts; ⅓ cup grated parmigiano reggiano; ½ teaspoon lemon zest; 1 tablespoon red wine vinegar; ½ teaspoon chilli flakes; Pinch salt; ¼ teaspoon black pepper; 1 tablespoon extra virgin olive oil

brookekellynutrition.com

Pesto but make it red! This one's packed with plenty sundried tomatoes for an umami punch because at the end of the day, the only rules for pesto is ensuring

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Ingredients

350g lamb backstrap
1 teaspoon Aleppo pepper
30g unsalted butter
3 tablespoons extra virgin olive oil + extra
1 red onion finely diced
4g fresh oregano, finely chopped
2 sprigs fresh thyme, picked
3 cups kale, stems removed and roughly torn
400g canned cannellini beans, drained and rinsed
1 clove garlic, crushed
10g fresh parsley, finely chopped
2 spring onions, finely chopped
1 tablespoon lemon juice
Salt
Pepper
½ cup good quality sundried tomatoes packed in olive oil + 3 tablespoons of oil reserved
3 cloves garlic
⅓ cup + 2 tablespoons pine nuts
⅓ cup grated parmigiano reggiano
½ teaspoon lemon zest
1 tablespoon red wine vinegar
½ teaspoon chilli flakes
Pinch salt
¼ teaspoon black pepper
1 tablespoon extra virgin olive oil