organic rapeseed, flaxseed or extra virgin olive oil (or a mixture of all three)
100g parmesan
juice of 1 lemon
Instructions
Toast the chopped walnuts carefully in a dry pan, ensuring they don’t burn.
Cook the kale in water with 1 tsp salt, uncovered, until just tender, then drain. Whizz up the garlic, walnuts and kale until combined, then pulse or whizz slowly, adding the oil in a gradual stream. Stir in the cheese, then add lemon juice and seasoning to taste.