85 g pine nuts, toasted
85 g Parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75 ml extra virgin olive oil, plus extra to serve
75 ml olive oil
85 g kale
juice 1 lemon
spaghetti or linguine, to serve
- 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.