lemon and kale pesto

Ingredients

• 50g kale, stalks removed and sliced
• 25g fresh flat leaf parsley, finely chopped
• 1 lemon, juiced and zested
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 clove garlic
• A pinch of ground black pepper
• 2 tbsp vegetarian Italian-style hard cheese, grated

Method

1. Place the pine nuts into a small frying pan and cook over a gentle heat, stirring from time to time, until evenly browned.
2. Make the pesto by placing the garlic, parsley, kale, pine nuts, lemon zest, olive oil and lemon juice in a food processor and blending until smooth. Transfer to a bowl and stir in the cheese then season with pepper to taste.