Basil on the Last Day of Summer

Today is the last day of summer.

I left work early today because this morning it looked like my cat Angel was going to have her kittens immanently. When I arrived home, it was apparent that she was very pleased with herself but not in any hurry, so I did some yard work.

It was warm and sunny, in the low 80’s. I pulled thistles in my vegetable garden, trimmed the grass between the raised beds there, and picked some peppers and tomatoes. I had let some of my early crop of romaine go to seed, and now have a small forest of young lettuce as a result. I must remember to do that on purpose next year. I tied up long wandering tomato vines, including some cherry tomatoes that volunteered and are making surpassingly sweet little tomatoes.

I also grew three types of basil this year: regular Italian sweet basil, cinnamon basil, and anise basil. The cinnamon basil and anise basil are superb in Asian food. All the basil plants are all huge, bushy and flowering and thinking of going to seed. I have dried basil this year, but not made pesto, so I cut the sweet basil substantially, and hauled armfuls of fragrant basil up the hill and into my kitchen.

I washed the basil in between checking on Angel and fielding phone calls. I removed spiders and earwigs and damaged leaves. I found a weed with green basil sized leaves amongst the basil. I tossed it unceremoniously onto the kitchen floor so that is would not end up in the pesto. I filled my blender with huge green leaves, added extra virgin olive oil and a little water and blended the mix into a porridge like consistency. I pulled an ice cube tray out of the freezer and emptied the ice into a plastic bag. Squeezing the bag of ice into the freezer was a challenge.... if I stopped and ate the rest of the ice cream there would be room.... No, I don’t need to eat the ice cream! Ice away, I filled the tray with pesto and popped it back into the freezer. I had only used part of the pesto.

I took out another tray of ice, emptied the ice into a second bag, squeezed the bag of ice into the freezer, filled the second tray with pesto. I packed as much pesto into the tray as I could, but there was still a good deal left. So, out comes the third and last tray of ice. Once again, ice into the bag, pesto into tray. This time the tray was not full to the top with pesto, and all the pesto was used.

I went to the freezer, opened the door. A bag of ice flew out, landed on one end of the tray of pesto and flipped it out of my hand onto the floor, splattering me, the refrigerator and the floor with bright green fragrant pesto.

“Oh dear” I said.

I stopped and thought about that. Was it not worth a four letter word? I do use them. Apparently not, the floor needed to be washed anyhow.


The tray had landed right side up and less than half the pesto was gone. I wiped off the tray set it on the counter and spent some time removing ground basil and olive oil from various places. Much soap and water did the trick. I then went to the over filled tray in the freezer and scooped out pesto into the last tray to make two moderately filled trays.

So now my kitchen floor has a very clean spot and a weed.

And I have enough pesto freezing to last a year.. I will empty the trays into a big zip lock freezer bag and store in a downstairs freezer to be used one cube at a time, with fresh crushed garlic and butter, perhaps with tomato paste and/or pine nuts, on pasta or fish. Yum!