Right before I expect mild frosts, I often look at my herbs in a very mercenary way--no longer wonderful, vibrant, fresh condiments or medicines--I see PESTO. I grow lots of basil and make lots of pesto with it--but don't get caught in that rut. ANY herb you like the taste of will make great pesto. I use parsley, thyme, oregano and spinach. I also prefer walnuts/pecans to pine nuts--much richer and I think the nutrients are better
