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Kale, Spinach Basil Pesto with chicken

Kale Spinach Basil Pesto Chicken, Fennel and Bean salad

Keep this yummy green pesto in the fridge for pastas and even to add to the top of soups, add to dressings and serve on toasted sour dough.
5 from 3 votes
Cuisine Italian Style
Servings 4


Green Kale Pesto

  • 50 gm baby spinach leaves 1 cup
  • 50 gm parsley flatleaf 1 cup
  • 50 gm basil leaves 1 cup
  • 3 Tablespoon dried kale powder - bioglan, don't skip it is perfection
  • 75 gm raw almonds 1/2 cup
  • 50 gm Parmesan cheese grated (1/2 cup)
  • 60 ml lemon Juice 1/4 cup - 1/2 a lemon
  • 1/2 clove garlic crushed
  • 185 ml olive oil 3/4 cup

Chicken Salad

  • 500 gm chicken tenderloins
  • 1 medium fennel bulb 21/2 - 3 cups
  • 1 small Spanish Onion sliced
  • 200 gm Cherry Tomatoes shaved or cut very fine 1/2'd, 1 x punnet
  • 400 gm green beans
  • 20 gm dijon mustard 1 tablespoon
  • 40 ml red wine vinegar 2 Tablespoons
  • 60 ml olive oil 3 Tablespoons
  • 5 gm salt and pepper
  • Extra 2-3 Tablespoons olive oil


To make the Pesto

  • Put the nuts, garlic and parmesan into the food processor and blitz briefly just to break up a bit. Add the leaves, lemon juice and olive oil and process in bursts cleaning down the sides . Keep it chunky. Taste for salt and if there is enough oil to combine the pesto. Add at will. Set aside
  • Put a pot of salted water onto the stove and bring to the boil. Add the prepared beans and bring back to the boil. Drain immediately and refresh with cold water. Set aside
  • Put the dijon, vinegar and oil into a bowl with salt and pepper. Add the sliced or shaved head of fennel and toss.
  • In another bowl big enough to hold all of the chicken add 3-4 tablespoons of the kale pesto and set aside. ( You can also add a teaspoon of white balsamic or lemon juice and some more oil & salt to taste)
  • Heat a non-stick pan on high. Add 1 Tablespoon of oil and the Spanish onion. Sauté on medium until softening. Add the tomatoes and toss till just starting to wilt. Add this to the fennel and toss well.

* Note 1

  • Clean down the pan with kitchen paper and heat again on high. Add another tablespoon of olive oil, then the chicken to the pan. The tenderloins will cook very quickly, turn down the heat and cook for 5-8 minutes or till just firm to touch ( test one by cutting open. Put the chicken straight into the bowl with the pesto and roll them around to coat.
  • Serve along side the salad with any left over pesto from the bowl


VEGAN, omit the parmesan and add a dash of white miso for extra umami flavour