Grate the parmesan. Crush the garlic cloves. Remove the tough stalks from the kale.
Heat the oven to 180°C/160°C fan/gas 4.
Put the nuts on a baking tray and roast for 10minutes, or until they just start to brown.
Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder.
Bring a pan of water to the boil.
Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften.
Drain well and cool, then squeeze in a clean tea towel to remove excess moisture.
Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture.
Add the nuts and blitz again, then add the olive oil and parmesan and blitz again quickly.
Squeeze in lemon juice, to taste
Season with salt and pepper.
Chill until ready to use (it will keep in the fridge for 2-3 days).
Delicious served with cooked whole wheat pasta.