- 85g pine nut, toasted
- 85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 garlic cloves
- 75ml extra-virgin olive oil, plus extra to serve
- 75ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 85g kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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.