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
juice 1 lemon
spaghetti or linguine, to serve
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.