100g Kale, stalks removed
1 Garlic clove, peeled and crushed
1tbsp Pine nuts, toasted
20g Parmesan, grated (or vegetarian alternative)
1tsp Dijon mustard
60ml Rapeseed oil
1. Blanch kale in boiling salted water for 1 minute and drain.
2. Place the kale in a blender with the garlic, pine nuts, parmesan, Dijon mustard and oil and then blend.
3. Adjust seasoning as required.