Twenty pounds of basil

Since moving into an apartment with a balcony, I have declared myself a gardener. This declaration was, however, summarily ignored by any and all plants I have since acquired. All except my basil plant. The cucumber vines are yellow and wilting in the sun, the lavender waivers between depression and heaving itself onto the sidewalk below, the artichoke plant droops sadly, the strawberry plants were only recently brought back from the brink of death, the parsley displays withered and browning leaves despite ample watering, all while the basil thrives inexplicably, rivaling those gargantuan pots of basil they sell in grocery stores. A neighbor who recently house sat our meager garden expressed her jealously over my basil.

And so, while I had visions of summer salads, feasts of berries and other epicurean fantasies, I instead have mountains of basil to utilize. I began modestly, a caprese salad, flavoring tomato sauces for spaghetti. But, still the basil plant produced its tender leaves. I moved on to green goddess dressing, adding copious amounts of chives to the recipe, the other survivor of our balcony garden. The plant produced further still. Anything we ate at home became accented with basil – lemonade, jams, potatoes, salads. I resorted to small tabletop bouquets of flowering chives and sprigs of basil. The apartment smelled divine, but still there was more basil to use before the summer ended and the rain began. Then I discovered pea pesto and a delicious ending for any basil that may survive well into September.

Pea Pesto
1 bag frozen petite peas, defrosted
1 cup fresh basil, chopped
1 clove garlic, minced
1/2 cup Parmesan, grated
Juice from 1/2 a lemon
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil

Place all the ingredients except the olive oil in the bowl of a food processor. Pulse the mixture and slowly pour in the oil until the pesto reaches the desired consistency. Adjust the seasoning. Serve the pesto slathered on crostini or tossed with spaghettini.

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