- 100g kale
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 100g pine nuts
- 100g mascarpone
- 100g pecorino, grated
- ½ tsp freshly grated nutmeg
- Wash the kale well, remove any tough stems and roughly chop. Heat the oil in a pan and gently sauté the garlic for 2-3 minutes. Add the kale to the pan. Cover and cook for 2-3 minutes or until it starts to wilt.
- Put the pine nuts in a food processor or blender and blitz until smooth. Add the mascarpone, Pecorino, and nutmeg. Blitz again. Add the kale and garlic mixture. Process until smooth. Season well.
- Serve the pesto tossed into hot, fresh pasta or spread onto thick, toasted slices of sourdough bread.
Quick Tip – If you don’t have kale, you can substitute spinach, swiss chard, or cavolo nero cabbage. Pour a layer of olive oil on top of the jar or bowl of pesto, and it will keep in the fridge for up to 3-4 days. For a vegetarian version, substitute the pecorino for vegetarian parmesan.