Kale pesto

cabbage curly kale curly leaves green leaf greens make ahead pasta sauce stir-through sauce superfood

N/A

Makes enough for 10-12 servings

Source

Ingredients

85g pine nut , toasted

85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)

3 garlic cloves

75ml extra-virgin olive oil , plus extra to serve

75ml olive oil

85g kale

juice 1 lemon

spaghetti or linguine, to serve

Method

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.

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.