Kale Pesto Courgetti with Salt-cured Egg Yolk - Great British Chefs

Ingredients

• 2 courgettes, spiralised
• 200g of kale, leaves removed from the stems
• 50g of toasted pine nuts
• 50g of Parmesan, grated, plus extra for serving
• 1/2 garlic clove, roughly chopped
• olive oil
• lemon juice, to taste
• salt, to taste
• freshly ground black pepper to taste
• 2 egg yolks
• 2 tsp salt