Sluttishly Savoury: Kale & Pecan Pesto

For days when you want dinner to be magically ready in ten minutes, but don't want it to be a) Supernoodles, b) toast, or c) microwaved, I suggest you keep a jar of this kale and pecan pesto in the fridge. It takes mere minutes to make, and fancifies pasta in an instant.

Kale's earthy bitterness is offset by the gentle sweetness of pecans and a hint of maple syrup, and there's plenty of garlicky goodness in there to satisfy traditional pesto lovers, too. The end result is a pesto that's full of fresh, unusual (in a good way!) flavours - and it's just as well you're making a jar-full, because it's ever so moreish.  

Kale & Pecan Pesto (makes 8-10 servings)
Preparation time: Less than 5 minutes
You will need:

• 60g curly kale
• 60g shelled pecans
• 60g parmesan or grana padano, grated
• 3 cloves garlic, peeled
• 4 tbsp olive oil
• Juice of one lime
• Pinch of chilli flakes
• 2 tsp maple syrup
• Salt and pepper

Make it!

1. Put everything in a food processor. Blitz until you've got a paste. 
2. Stir some pesto through the cooked pasta of your choice. Store the rest in an airtight jar, covering with a little olive oil, for up to a week in the fridge. Alternatively, freeze it in an ice cube tray, using a couple of blocks per serving of pasta - just add to the pasta and keep stirring over a low heat to melt.