• 100g kale, stalks removed & roughly chopped
• 3 garlic cloves, peeled
• 50g almonds
• 50g pine nuts, plus extra to serve
• 100g SPAR Parmesan, grated, plus extra to serve
• Handful of fresh basil, plus extra to serve
• 180ml SPAR Natural olive oil
• 1 lemon juiced
• Salt and black pepper
• 320g pasta

1. Place the kale, garlic, nuts, cheese and herbs, olive oil and lemon juice in a food processor and whizz until combined. If you need to loosen the mixture, add a couple of tablespoons of water. Season with sea salt and lots of black pepper.
2. Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain the pasta, reserving a little of the cooking water.
3. Add the pesto to the pan with the pasta and return to the hob over a medium heat. Add a splash of the reserved pasta water and stir to combine well.
4. Divide amongst serving bowls and top with some extra pine nuts, a drizzle of olive oil and some fresh basil leaves, if desired.

Tips
Make extra pesto to use in wraps, sandwiches, salads and more! Refrigerate in an airtight container for up to four days.
Leftovers can be enjoyed for up to two days. Hold on to the reserved pasta water and add a splash to the leftovers before reheating to make the sauce even better.
This dish can also be enjoyed cold. Try serving it with mixed leaves for lunch.