Kale Pesto

Method

1. Remove the stems of the kale and bring a large pot of water to the boil.

2. Once the water is boiling, season it with a generous pinch of salt and blanch the kale until it turns a vibrant green and is tender yet still holds onto a bit of crispness. This will take 1-2 minutes, then remove the kale from the water and leave to cool.

3. Place a small fry pan on the stove and bring to a medium heat, then toast the pine nuts until lightly golden being careful not to overcook them. Set the cooked pine-nuts aside to cool.

4. After the kale and pine nuts have a few minutes to cool, place them along with the garlic, parmesan, and half of the oil into a food processor and blitz until the kale is broken down.

5. Try a small amount of pesto and add salt to taste. Then gradually add in the other half of the olive oil and blitz until you reach your desired consistency. I like the pesto to be quite loose as opposed to a thicker style of pesto, so generally use the rest of the oil.

6. Season once more to taste, and then either serve fresh* either over some roast vegetables, a bowl of pasta or refrigerate in an airtight container for 3-4 days.