Kale & almond pesto beanotto

eat 1 tbsp oil in a sauté pan over a mediumhigh heat. Fry the onion, stirring often, for 6-8 minutes, until softened but not coloured. Stir in the garlic, fry for 2 minutes more, then rinse and add the beans (reserve their water). Increase the heat, add the wine and allow to bubble almost completely away, stirring often.

Pour in the chicken stock. Bring the pan to a simmer, then cook, stirring occasionally, for 18-20 minutes, until the stock reduces to a creamy consistency and the beans are soft.

Meanwhile, make the pesto. Blitz the kale, parmesan, almonds and garlic together in a food processor to make a chunky paste. Add the oil, lemon juice and 50ml reserved bean water to loosen, then season and blitz again. Taste and adjust the seasoning if necessary, then set aside.

Once the beanotto is cooked, remove from the heat, put a lid on and allow to rest for 2 minutes. Stir in 3-4 tbsp pesto, check the seasoning, then divide between bowls. Scatter with a few more flaked almonds, parmesan and basil leaves, then serve with the remaining alongside pesto to add as liked (see tip).