Kale pesto courgetti with salt-cured egg yolk

Instructions

1. Step 1

   Blanch the kale leaves in water until just wilted. Drain, and then add to a blender with the pine nuts, parmesan and garlic. Blend until it forms a rough paste, and then slowly pour in the olive oil until the pesto is nice and runny. Season with lemon juice, salt and pepper to taste

2. Step 2

   Bring 1.5 litres of water to a boil, and add the salt. Stir to dissolve the salt, and then pour some of the water into a large heatproof bowl

3. Step 3

   Carefully add the egg yolks to the brine, making sure not to break them. Let the egg yolks cure while you cook the courgetti

4. Step 4

   Bring a large pot of generously salted water to the boil and add the courgetti, cooking for 1–2 minutes or until slightly softened. Drain the courgetti very well

5. Step 5

   Mix the courgetti with the pesto, and then divide between two bowls. Make a little nest in the courgetti and add your egg yolk. Serve with lots of grated parmesan