Irish Minestrone with Wild Nettle Pesto

2 tbsp rapeseed oil

6 bacon rashers (fat trimmed and discarded), chopped

1 medium onion, diced

3 small carrots, peeled and diced

2 celery stalks, diced

½ large leek, diced

2 garlic cloves, finely chopped

1 tbsp tomato purée

2 medium potatoes, diced

1.2 litres low-sodium vegetable stock

2 bay leaves

2 sprigs of fresh thyme

250ml tomato passata

80g macaroni pasta 60g of kale or cavolo nero, leaves stripped from the inner ribs and chopped

6 fresh basil leaves, torn

For the wild nettle pesto:

100g wild nettles

100g fresh flat-leaf parsley

1 garlic clove, chopped

1 tbsp grated Parmesan cheese, plus extra for serving

1 tbsp pine nuts, toasted

200ml rapeseed oil

fine sea salt and freshly ground black pepper