Here is something different you might not have thought of, when using kale. You can use any green leaf or soft herbs when making this green sauce. In the past, I have made pesto using rocket, baby spinach and even silver beet. Using the base ingredients of a green leaf, garlic, nuts and parmesan, you have the foundations of a variety of different sauces. Making pesto as well is a great way of using produce from your garden, that you have too much of.

This Tuscan kale pesto will keep my family going for the next month. For lunch already, I whipped a teaspoon through some scramble eggs and tonight it’s being tossed through some pasta. After I made it this morning, I asked my daughter to taste it and got the thumbs up! Winner!

1 bunch of Tuscan kale, leaves only

60 gms of pine nuts, toasted

60 gms grated parmesan

3 cloves of garlic, chopped

150 mls olive oil

Sea salt and pepper to taste

1. Strip kale leaves from stalks. Give them a wash in cold water, then shake excess water from them.

2. Gently toast pine nuts in a pan over the lowest heat possible on the stove top. Nuts burn easily due to their oil content, so keep an eye on them. Alternatively, you can toast them in the oven on a tray for 4 minutes at 180°c.

3. Next place all ingredients in a food processor and blend until you have a fine wet paste. You will have to scrape the bowl down, half way through, to make sure you get an even consistency. If you want your pesto more saucy ( cheeky devil! ), you can always add some more oil or even a dash of water.

4. Keep in an air tight container in the fridge.

This recipe makes 300 grams.