If you have garden plots or pots overflowing with basil, use that peppery, sweet herb to make pesto before the autumn chill takes it away. I've been trying to find the perfect, flavorful replacement for the traditional olive oil in pesto since I started eating a low-fat vegan diet, and I've found some unique and delicious flavor combinations in the process. I've used asparagus, tofu, and even eggplant (a favorite!) among other ingredients. Check out all of my pesto recipes here.