Honey, I Killed the Basil!

There is a recipe that I crave in the middle of the night, in the middle of the carpool lane, while mopping the floor. This recipe has a flavor so distinctive and satisfying that even writing these words now, my mouth is watering in anticipation of a bite of deliciousness. Sadly, this recipe will not be seen in our house for several months because I have killed the main ingredient. I am distraught.

What can cause such a state of eagerness you ask? It's Pesto Pasta from a recipe by Jennifer K. Reilly. I took a class taught by Jennifer, otherwise known as the Bitchin' Dietician, when I was getting my Food for Life certification. She totally rocked the class and so, of course, I immediately bought her cookbook. Ta-da! Cooking perfection. Every recipe I have made from the book has been fantastic - lick the plate deliciousness. I know this because I have watched my child lick his plate, despite my pleas for some slight decorum.

So, here's the story. In mid-November, I looked up from my kitchen sink full of dirty dishes and saw in front of me a beautiful, full, green pot of basil. It smelled magical and looked like summer. So, I thought, Pesto Pasta tonight! I trimmed a large cup of lovely basil leaves, making sure that I didn't cut the bush too far down. Supper that night was magical, it hit every note of flavor perfectly. 

The next week we left to spend Thanksgiving in North Carolina. Did I water the plants before I left? Why no, they were just fine. But five days later when we returned, my beloved basil plant looked sad and droopy. So what did I do? I watered it of course, but I guess what I really did was flood it. Over the next few days that plant drooped more and more and finally, I came to realize that I killed the basil. So no more Pesto Pasta for the Grabow family. At least for a while.

So, while I am in plant recovery mode, you can enjoy this recipe and tell me how great it is. I will be thinking of you  - and feeling just a smidge jealous.

Pesto Pasta

8 oz. (1/2 pkg.) organic whole wheat spaghetti

3 cloves garlic

1 lemon, juiced (about 1/4 cup lemon juice)

2 Tbsp olive oil

1 medium ripe avocado, pit and peel removed

1 cup fresh basil (a large handful, about 30 leaves)

2 Tbsp filtered water

1 tsp salt

1/8 tsp black pepper

1. Prepare spaghetti according to package instructions.

2. Meanwhile, in a blender or food processor, process garlic, lemon juice, and oil until smooth. Add avocado, basil, water, salt, and pepper; continue to process until creamy.

3. Drain spaghetti and toss with avocado basil mixture. Serve immediately, and finish entire recipe (call up a hungry neighbor!). The avocado will make the pasta dark brown and unappealing as leftovers. (Note from Stephanie - I can't vouch for this - we have never had any leftovers.)