100g kale, stalks removed
1 garlic clove, peeled and crushed
1 tbsp pine nuts, toasted
20g plant-based parmesan, grated
1 tsp dijon mustard
60ml rapeseed oil
1. Blanch the kale in boiling salted water for 1 min and drain.
2. Place the kale in a blender with the garlic, pine nuts, plant-based parmesan, dijon mustard and oil and blend.
3. Adjust seasoning as required.