Here’s my end of season basil plant

POOR MAN’S PESTO

• 3 cups loosely packed fresh basil leaves
• 6 tbsp pine nuts, walnuts, or any nut you have on hand will work
• 2-4 cloves of garlic
• 3/4 tsp salt
• 6 tbsp olive oil

Combine basil, nuts, garlic and salt in a food processor or blender.  Process until finely chopped, scraping down sides of bowl as necessary.  Add the oil and process until smooth and creamy.  If not using immediately, store tightly covered in refrigerator for up to 2 days, or place in ice-cube trays, cover tightly with plastic wrap, and store in the freezer for up to a month (for best flavor).

This is a rather thick sauce.  Add pasta water or vegetable broth when your ready to use it.