Ingredients
Method
1.Remove the thick, central stem from the kale and discard.
2.Half fill a medium pot with water, then add the garlic cloves. Bring to the boil.
3.Add salt and kale leaves and cook, uncovered, until tender enough to be torn – about 2-4 minutes.
4.Drain well, reserving the garlic cloves, and squeeze the excess water from the kale when cool enough to handle.
5.Process in a food processor for 1 minute, then add the lemon juice and start adding olive oil until you have a smooth, loose purée. Taste and add salt or more lemon juice to taste.
6.Add to cooked spaghetti and sprinkle with pine nuts to serve.
You can make this purée silky smooth or process less for a more rustic look.
Note
