Kale and Almond Pesto with White Bean Mash | Kale Recipes | Tesco Real Food

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)