Hillbilly Supper Club Basil and Kale Pesto


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.

Chickens Laverne & Shirley and Goldie in The Champagne Garden www.thechampagnegarden.com

©Ken Johnson Hillbilly Supper Club 2016

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s