Kale Pesto White Beans and Harissa Toast

Kale Pesto White Beans and Harissa Toast

Total Time 15 minutes
Course lunch
Servings 1


  • 100 g kale/cavolo nero/mix of both
  • Juice and zest of 1/2 lemon
  • 1 small or 1/2 clove of garlic
  • 2 tbsp olive oil
  • 2 tbsp water
  • Small handful of fresh herbs optional
  • 1 tin of cannellini beans
  • A few sun-dried tomatoes
  • 2 slices of your fave bread for toast
  • 1 tbsp harissa


  • Steam the greens for 5 minutes and drain well. Add to a small blender (I used a cup blender) with the olive oil, lemon zest and juice, garlic and herbs. Blend until mostly smooth. Add the water 1 tbsp at a time as needed until it comes together as a smooth-ish green paste. Season with salt and pepper to taste.
  • Drain the beans and season well with salt and pepper. Mix with the kale pesto.
  • Roughly chop the sun dried tomatoes and mix through the beans.
  • Make the toast, spread each slice with harissa, top with the beans and enjoy!
Keyword beans, pesto, sun dried tomatoes, toast

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