I haven't had much luck finding spaghetti squash in London so when I saw Whole Foods had them, I bit the bullet and bought two. Savoring these precious squashes and making a variety of pasta sauces for them made me happy. In addition to my go-to bolognese, I also decided to make pesto. Handling fresh basil for the first time in a looong time felt so good. The smell is so strong but not in an overpowering way, just in an enjoyable, nostalgic way.
In a food processor, combine basil leaves, pine nuts, garlic, avocado, ground almonds and olive oil. Blend until the texture resembles pesto with no large chunks of leaves remaining. I initially tried this in a blender but there wasn't enough weight to make this happen so definitely do a food processor. I liked that some of the pine nuts weren't ground up but feel free to follow your heart on that one.
Mixed with some spaghetti squash and chicken and you have a well-balanced and fall-ful meal! You could use this as a marinade for chicken as well to make pesto chicken.
- 3 cups fresh basil leaves
- 2 cloves of garlic
- 1/2 ripe avocado
- 1/4 cup pine nuts
- 1 Tablespoon almond meal (or Parmesan cheese)
- Olive oil
- In a food processor, add the basil leaves (I removed most of the stems), garlic (lightly chopped), avocado, pine nuts and almond meal (or cheese, if using). Top with a drizzle of olive oil.
- Blend until the mixture is a course paste. If it's too dense, add more olive oil.
- Serve over spaghetti squash or regular pasta.