1. Let the kale soak for several minutes in some water. Wash and clean with running water to get all the dirt off the kale. Let drain. Cut into small pieces and set aside.

2. Roast the pine nuts in a pan without fat until fragrant. Remove from the heat and let cool down on a kitchen towel – leaving them in the pan can burn them even when taken off the heat. Peel the garlic and cut in half. Grate the cheese.

3. Add kale, roasted pine nuts, garlic, and cheese to a stand mixer. Add the olive oil and mix everything. Depending on how smooth you like the pesto, you can mix longer to get a very fine paste or mix a bit less to still have pieces of kale and nuts in the pesto. Season with salt and pepper and store in an airtight container in the fridge for up to a week.