Kale and pecorino pesto

Method

1. Wash the kale well, remove any tough stems and roughly chop. Heat the oil in a pan and gently sauté the garlic for 2-3 minutes. Add the kale to the pan. Cover and cook for 2-3 minutes or until it starts to wilt.
2. Put the pine nuts in a food processor or blender and blitz until smooth. Add the mascarpone, Pecorino and nutmeg. Blitz again. Add the kale and garlic mixture. Process until smooth. Season well.
3. Serve the pesto tossed into hot, fresh pasta or spread onto thick, toasted slices of sourdough bread.