Kale is the original superfood and this recipe (from Good Food magazine) uses it raw, replacing the standard basil as the main pesto ingredient. Given the cost of pine nuts and parmesan, this is not cheap to make – but this recipe makes a sizeable quantity and it keeps for about a week in the fridge. It’s delicious on crackers or bread, but also very good stirred through hot pasta.
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.