One of my shameless summer love affairs recurs every year. When the sun is warm and high in the sky, when the days are just long enough and the humidity level is just right, something magical happens in gardens all over the Pacific Northwest. The basil plants sprout and run for the sun, tossing bright green minty leaves in every direction.

Well, that was June... July... and now it's October. And guess what? I still have some basil! How much? This much!



I picked through my basil stash in the kitchen the other day, separating out and discarding some of the damp leaves that had begun to go south. It didn't take long before I realized that I was working my way through the five stages of grief over the end of summer. It starts with denial and marches rapidly toward acceptance. That's generally the plan.

I, however, am not ashamed to admit that I refuse to truly accept the end of summer. And do you know what? I don't have to! Thanks to a simple kitchen appliance and the wonders of indoor refrigeration, I can make the last basil stash of summertime last until February, namely in the form of pesto. Watch me!



Basil Pesto
Yield: About 1 cup, multiply at will!

1/4 cup extra virgin olive oil
3-4 garlic cloves, chopped
1 Tbsp lemon juice
1 tsp sea salt
2 cups packed fresh basil leaves
2 Tbsp nutritional yeast flakes
1/4 cup pignolis (pine nuts) or walnuts

In your trust blender, whirl up the olive oil, garlic, lemon juice and salt. Add basil leaves and process until all the leaves are incorporated. Add nutritional yeast flakes and nuts, then pulse til combined.

This sauce keeps in the fridge for about 3 days but it can be frozen for up to 6 months. For easy late winter retrieval, store the basil in one-meal portions in plastic freezer bags or boxes. Frozen pesto will thaw quickly when placed in some warm water!



For some off-season alternatives, consider that you can make a pesto (paste) out of any herb combined with garlic and olive oil. Try flat leaf parsley, cilantro, green onions, or any combination of green herbs!