From pesto to pistou


Illustration by HAYLEY DOSHAY

You may think of basil as the consummate summer herb, but the plants are still producing like crazy as the season ends. The obvious use for a truckload of basil is pesto, but make some variations like using toasted pistachios instead of pine nuts, Asiago instead of Parmesan, or adding nutrient-rich spinach. Another basil-based sauce to make is pistou, a simple French mixture of high-quality olive oil, garlic and basil. Drizzle it over pasta, pizza, grilled meats and salads. Look for purple basil for a change, or try peppery Thai or flavored varieties like lemon or cinnamon.