- 85g pine nuts, toasted
- 85g parmesan, coarsely grated, plus extra to serve
- 3 cloves garlic
- 75ml extra virgin olive oil, plus extra to serve
- 85g kale
- 1 lemon, juiced
In a food processor, combine the pine nuts, parmesan, garlic, oil, kale and lemon juice until smooth. Whizz to a paste. Season to taste.
Serve with pasta or as a dressing for roast vegetables, fish, chicken, etc. Delicious on its own on a piece of crusty bread.
To store, put in a container or jar and cover with a bit more olive oil. It can be kept in a fridge for a week and freezer for a month.