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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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2013

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A star rating of 4.8 out of 5.40 ratings
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