Kale pesto

• pine nut↗85g g

  toasted

• parmesan↗85g g

  (or vegetarian alternative), coarsely grated, plus extra to serve (optional)

• garlic cloves↗3
• extra-virgin olive oil↗75ml ml

  plus extra to serve

• olive oil↗75ml ml
• kale↗85g g
• juice 1 lemon
• spaghetti↗

  or linguine, to serve

Step-by-step instructions

1. 1

   Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

2. 2

   To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.