Wash and spin-dry the kale leaves, then pat them dry with paper towels.Remove the stems and the thickest ribs. Cut them into thin strips. Place the toasted pine nuts in the bowl of a small blender and chop them finely.
Add the shredded kale leaves and the peeled and crushed garlic clove. Blend again.
Season with salt and pepper, then add the grated Parmesan cheese and olive oil. Blend until smooth.
Before serving, you can store the mixture for a few days in the refrigerator in a jar, covered with olive oil. You can also freeze it in small portions in an ice cube tray.
