Sicilian olive and kale pesto with mozzarella toast

1.Blanch the kale and garlic in boiling water for 1-2 minutes until leaves are just wilted. Drain and refresh under cold water. In the food processer add the drained kale, garlic and salt and blend until finely chopped.

2.Add the olives, pine nuts and Parmesan cheese and whizz until well blended. Add a drizzle of olive oil and whiz until the mixture is bright green and spoonable. Season to taste with cracked pepper and extra salt if needed. Store in a jar in the fridge for up to 10 days.

3.For the toast, place a slice of mozzarella onto each bread slice and top with pepper and a pinch of cayenne or chilli flakes if you wish. Grill until golden and toasted.