Well, the nights are colder, and there is a distinct autumny feel in the air. I pulled out the last of the basil last night before going to bed, as I was worried about getting up in the morning and finding it all gone brown overnight.
Here's my pesto recipe...I often substitute parsely for basil in the winter, with great success
Pick all the parsley or basil that you can.
In the blender put 1c oil and 3 cloves (or more) of garlic. Whizz till you have garlicky oil. Add the pesto, 1t salt, 1t pepper, and 1/4c of walnuts (if free even better) or pinenuts (not so free at about $17.00 per oz). Whizz till you have a thick paste. Scrape out of the blender and stir in 1c or more of grated cheddar cheese. Stir through hot, drained pasta.
I know this is not a "traditional" pesto, there's no parmesan! but it is made with staples from the pantry and is much easier to rustle up when it doesnt call for hard to get, or expensive ingredients.