From pesto to pistou

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.