Hint From Ken:
Be sure to use decent olive oil and fresh basil and kale which can usually be found in the store even when out of season. I like to make plenty in the summer when Andi and Kellie’s garden is producing like crazy.
It’s fun to spend a Sunday afternoon with friends listening to music, sipping on something and canning…
We can tomatoes, squash, okra or pickles, beets etc and my pesto. Canning is worth learning about. It is very rewarding and It’s nice to still be able to enjoy the bounty of the garden later in the winter months.
2 cups fresh packed basil leaves
2 cups packed chopped FRESH kale
4 average size garlic cloves
1/2 to 3/4 cup of walnuts
1 1/2 cups extra virgin olive oil
1 cup freshly grated Grana Padano, Parmesan or Romano cheese
Juice of a half of lemon
Salt and Pepper to taste.
1. Place all ingredients in food processor or blender and process until smooth. Store in air tight container. Keeps in fridge for up to 2 weeks.
Hillbilly Supper Club 