Kale and Brazil nut pesto

Preparation

Grate the Parmesan. Crush the garlic cloves. Remove the tough stalks from the kale.

Method

1. 1 Heat the oven to 180°C/160°C fan/gas 4.
2. 2 Put the nuts on a baking tray and roast for 10 minutes, or until they just start to brown.
3. 3 Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder
4. 4 Bring a pan of water to the boil.
5. 5 Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften.
6. 6 Drain well and cool, then squeeze in a clean tea towel to remove excess moisture.
7. 7 Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture.
8. 8 Add the nuts and blitz again, then add the olive oil and Parmesan and blitz again quickly.
9. 9 Squeeze in lemon juice, to taste
10. 10 Season with salt and pepper
11. 11 Chill until ready to use (it will keep in the fridge for 2-3 days).
12. 12 Delicious served with cooked wholewheat pasta.