Putting our basil plant to good use before it gets too cold: making fresh Pesto the quick way (with a blender, no mortar and pestle).
If you're interested, this is how I do it. (1/5)

Wash 120g (2 cups) of basil leaves and clean them thoroughly but gently with a dish towel. While they dry put 80ml (1/3 cup) of olive oil in the fridge for 30 minutes: being this cold will keep the leaves bright green. (2/5)

Put the leaves in the blender, add the oil from the fridge, 1tsp of salt, 1 clove of garlic and 80g (1/2 cup) of pine nuts. Pulse for 10-20 seconds so it won't get too hot. (3/5)

Add 40g (1/4 cup) of grated parmigiano reggiano cheese (not that fake "parmesan" sawdust thing, yuck), 40g (1/4 cup) of grated pecorino cheese (better if "sardo" or "romano") and keep pulsing for 30-40 more seconds. That's it! (4/5)

This was enough for two jars of pesto: we'll use one tomorrow (it can be stored in the fridge for a couple of days), the other one will be frozen. Before closing the lid pour some extra olive oil over the sauce to preserve the color and the flavor. (5/5)