Serves up to 10-12

Ingredients

• 85g toasted pine nuts

• 85g grated Heritage Teifi/Extra Mature

• 3 garlic cloves

• 150ml olive oil

• 85g kale 

• Juice 1 lemon 

• Spaghetti

Method

1. Using a food processor, whizz the pine nuts, Heritage Teifi/Extra Mature, garlic, oil, kale and lemon juice to a fine paste.

2. Season to taste and set aside whilst you cook your spaghetti to packet instructions. 

3. Stir pesto through hot pasta with a little reserved cooking water, topping with an extra grating of Heritage Teifi/Extra mature and a drizzle of olive oil.

4. You can store any left over pesto in a covered container or a jar in the fridge with a little olive on top. Freeze for up to one month.