Kale, a superfood that has recently gained in popularity, is great whizzed up in place of basil in this recipe for Kale Pesto.

Recipe adapted from BBC Good Food.

Ingredients

85g pine nuts
85g parmesan, coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil, plus extra to serve
85g kale
juice 1 lemon
spaghetti or linguine

Method

1. Put the pine nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to paste
2. Season to taste.
3. Stir through hot pasta to serve, topping with extra parmesan or olive oil, if you like.
4. To store, put in a container or jar, cover the surface with a little more olive oil to keep in the fridge for a week or freeze for up to a month.
5. Enjoy!