Everyone has got a little excited about kale. Every time I write about it I get stacks of emails. So I thought I’d post a great kale pesto recipe. Healthy as. And you can freeze it...which I’m radically into right now.

There’s a lot of recipes out there. I like this one.

1 bunch kale
2 Tbsp hemp oil
1/2 cup sunflower seeds
2 Tbsp fresh basil
1 lemon, juiced
3 cloves garlic, minced
1/2 tsp Celtic sea salt

Add the ingredients to a food processor and whip with an S-Blade until finely chopped.

This one for quinoa with walnut kale pesto from glutenfree girl also looks good.

This popped up in Shop Till You Drop this month, prompting an urge to share a recipe with you (below):

As it happens, I cooked a meal last night using ALMOST all the ingredients above. In rough terms, this is it:

I’ve mentioned kale before here. I call it kale. Foodie types with an Italian affection call it cavalo nero. It looks like a more rustic, crinkly version of spinach, and is ssuuuuuuuuuper nutritious. Actually, here’s a fact: Kale’s one of the most nutritious superfoods on the planet, packed with chlorophyll, calcium, iron & vitamin A. Et-a-cet-er-a.

On Saturday I had breakfast at Sopra (if you’ve never been, you must….the one at Danks St Waterloo is the most divine space in Sydney, I think). I skipped the breakfast bit and had the shaved brussel sprouts with kale and poached egg. That’s how much I love the stuff.