The kale pesto will keep in the fridge for up to 1 week. Alternatively, freeze it in ice-cube trays – no need for any oil on top. You can serve it on spaghetti, with a pinch of extra chilli, or spread some on toast, top it with cheese and grill it.
Makes 14 portions
Cut any tough stalks out of the kale. Slice the chilli. Grate the cheese. Stuff as much kale as you can fit into a blender (you can add more later). Throw in the rest of the ingredients, then blend until the kale has turned into a vivid green pulp. Turn the blender off. Add any remaining kale, and blend again.
Spoon the pesto into a clean jar, pour a little extra oil over the top to seal, and put on the lid.