This leafy green cabbage-like vegetable is a genuine superfood – it’s great whizzed up in place of basil in an Italian sauce

Prep: 10 mins no cook

Easily makes enough for 10-12 servings

• 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

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.
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.