The Sunday Green

Green kitchens are happy kitchens but not entirely easy kitchens. For years I felt intimidated yet mystified by the idea of urban gardening. I imagined my windows full of hanging plants, flower boxes covering the entire porch overflowing with veggies and herbs, permaculture running rampant! Unfortunately it takes a lot of practice and close care to get this kind of thing up and running and although I'm not quite there yet, the dream urban garden is beginning to gets its roots. I started growing some basil seeds which have sprouted into some tiny leaves but I was also given a fuller grown basil plant by my nephew, hand painted pot and all. So after caring for it for a month or so, last night I decided it was pesto time. After a day spent at the flea market, drinking afternoon beers and looking for an easy, low cook dinner, basil seemed like a fun adventure. I've heard tales of avocado basil and spinach basil and various nuts to play with the texture but I figured for my first time at it, I'd stick to the basics. I had no idea I would get 4 cups off fresh leafy goodness off my first pick. As long as there is a food processor, pesto is a breeze. Walnuts, pine nuts, a little salt and pepper, olive oil, some Parmesan cheese and you're there! So now that it's made and I've confirmed that I could easily eat this by the spoonful, it's time to put it to use! And what's easier than french bread pizzas? Add some sundried tomatoes, green olives, ricotta and mozzarella with a pesto base and saute up some spinach and throw that on top after the pizza's out of the oven. Dee-licious! More plants and herbs to come.. filling my kitchen, my porch and the pages of Create & Cohabitate.