Spinach Pesto

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Ingredients

4 servings

300 g
400 g
8
400 g
280 g
1 Kale
Cannellini beans (canned)
Sun-dried tomatoes
Canned tomatoes
Artichoke (canned)
Bread (sourdough) 1 glass
1 tea sp
1 tea sp
1
2 cloves White wine
Basil (dried)
Thyme (dried)
Onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut sun-dried tomatoes into strips
3. Halve artichokes
4. Remove stems & chop kale finely

Cook

20 min

Sauté onion

medium/high heat ~3 min

Add garlic and sun-dried tomatoes

~2 min

Add wine

~2 min

Add beans, basil, thyme, canned tomatoes and artichokes

stir, cover with a lid ~8 min

Add kale

stir, keep lid off, season with salt and pepper to taste and add a tea sp of sugar if it’s a little too sour ~5 min

Serve with bread.