Ingredients:
85g kale
85g toasted pine nuts
85g grated parmesan (or vegan alternative)
3 garlic cloves
150ml olive oil
juice of 1 lemon

Method:
1. Blitz all the ingredients into a paste and season to taste.
2. Stir through pasta and add extra parmesan to serve.

Notes:
This pesto will keep for a week in the fridge if covered with a little extra olive oil and will freeze for up to a month.