Improvised pesto

Most people who live in Texas are always complaining about the heat.
Me?  I've got nothing to complain about!
The fact that every year you can count the warmth practically assures the continual supply of fresh herbs and veggies, either at home or at the farmer's market.

Variety of fresh basils, including purple.

My aunt, who's basil grows like crazy, recently brought over a whole fresh batch and since every time I see basil I want pesto.

Only of course an improvised version.

Instead of pine nuts I usually use pecan meal.  It being the state tree and all, pecans are usually plentiful, exempting the occasional bad season.  Since I didn't find any cheap pecans I substituted blanched, slivered almonds.

Pesto in plain fall, even with a tiny nip in the air, is absolutely awesome!

Since I don't like my pesto dry I like to be generous with the olive oil

I also added a couple spoonfuls of chia seeds for a little more nutrition.  (Look closely and you can spot them!)

A spoonful topped off a Blue Diamond Nut Thins cracker, my favorite since they are thin and crunchy, filling, and hold up well when traveling and hold up to almost any kind of food.  I think the flavored ones are good on their own or with cheese for snacks while the plain ones are good for topping like with pesto.

Chia seeds have a tendency to get a little slimy, like flax seeds, but I didn't have notice a difference in texture.  They can however absorb moisture so it might make your pesto drier after a few days.

I read that when you make your own pesto you have to "seal" the top of it with plenty of olive oil, otherwise it oxidises and turns black.

I always find the taste, color and texture of homemade pesto so much superior to the store-bought varieties, and I like that I can add little things to it to make it cheaper and healthier.