I'm Addicted to Pesto Sauce

My girlfriend thinks I'm bonkers. I devote way too much garden space to basil plants, I know. When the little wonders start to produce nice size leaves, I start going loony with the pesto sauce making. I've been addicted to the stuff for years. Anyone know of a 12-step program for that?

Of course, I smear it on pasta. But even I have to admit I go a little over the edge in my applications. Tried it on salad, that was nice -- not too weird. Used it as a vegetable dip; perfectly normal. Crackers wouldn't get me too many odd looks, I don't believe. Using it as a pizza sauce is certainly common.

It gets worse from here.

Pesto Fajitas: I thought they were good, anyway.I love mixing cuisines.

Pesto Burgers: Just mix it into a little ground beef; or use it as a condiment.

Pesto Fish: Alright, that was a bad experiment.

Pesto Pops: Frozen pesto on a stick. Who wouldn't love that?

You get the general idea.

No need to worry about me, honestly. I have this problem under control. It only last as long as the growing season, anyway. I rarely buy it pre-prepared, since the good stuff is a bit expensive. And I don't eat that crap that comes in a mix -- puke!

I think I'll close by including a simple recipe for this wonderful green glop. I'm not sure where it came from, but it's pretty basic. I just throw the stuff in a food processor, although some people prefer blending it with a mortar and pestle. I've never tried that, myself, since I developed a phobia of mortar and pestles in early childhood. I really don't want to get into that, it's too depressing.

4 cups of basil leaves (firmly packed)

Salt & Pepper to taste.