Take 1 small head of cavolo nero (a Tuscan kale), de-stemmed (hold one end of each leaf firmly before pulling down to strip off the leaves), place the leaves in a pot of boiling water along with 2 garlic cloves, peeled, and boil for about 5 minutes.

Using kitchen tongs remove the leaves and garlic, and place directly into a food processor (don’t drain as you want to retain some of the cooking water).

Blitz to a pulp, then add a handful of pine nuts (or ground almonds), a glug of olive oil, and a good pinch of sea salt. Add more olive oil and/or cooking water till you obtain a glossy consistency.

Cook up your pasta (whatever your preferred shape and type), and then add your pesto (a couple tablespoons per serving), a  sprinkling of parmesan, some freshly ground pepper, and top with cooked seasonal greens (purple sprouting broccoli, fresh peas, etc.).

Optional: For a vegan pesto, omit the cheese but add some nutritional yeast at the same time as the pine nuts.