I can't imagine life without fresh basil. My daughter, who feels this same passion, recently gave me a vial of aromatherapy basil oil. She advised rubbing the oil over the back of my hands, then deeply inhaling the vapors. Honestly, this herbal aromatherapy does perk me up.

According to the Women Junction site, sweet Basil essential oil “revitalizes the body and spirit by refreshing the mind and improving concentration, especially when tired-- a good nerve tonic after a stressful day."

The ultimate mood enhancer for me, though, is "inhaling" a bowl of pasta with freshly made basil pesto.

Whenever I want a taste of summer in these dreary grey days, I thaw a few pesto cubes. Back in September I froze pesto into cubes. The cubes thaw quickly and are such a welcome friend when I don't have much energy for cooking. The basil pesto takes center stage in this type of meal but I used random leftovers to toss with the pasta.

Tonight it's leftover turkey cutlets (Wednesday's Turkey Cutlets with Almond Sauce dinnerFeed) and sliced bell pepper tops. Too bad I don't have leftover shrimp! I used a multigrain pasta in keeping with our January detox resolutions.

Not to fret if you have the pesto-pasta urge but no cubes. I've noticed Hiller's, Trader Joe's and other local groceries around town carry large packaged bunches of fresh basil that don't demand a king's ransom.

Yield: 3 servings Time: 20 minutes Cost: apx. $8.50

Ingredients

4 heaping tablespoons freshly made pesto 6 ounces dry pasta 1 pound turkey or chicken breast or cutlets, cut into 1-inch pieces 1/2 teaspoon dry basil 1-2 tablespoons extra virgin olive oil 1 cup assorted vegetables, washed and cut into bite-sized pieces Parmigianno Reggiano

Directions

1. Bring a large pot of salted water to a boil. Cook pasta, according to package directions, reserving 2 tablespoons starchy, cooking water before draining. 2. Combine reserved cooking water with pesto. Toss cooked pasta with pesto, seasoning with kosher salt and freshly ground pepper. 3. While pasta is cooking, toss turkey or chicken cubes with dry basil and lightly season with kosher salt and freshly ground pepper. 4. In a large sauté pan, heat 1 tablespoon olive oil to medium heat. Sauté vegetables until crisp tender. Reserve. Add enough additional oil to sauté pan to make a thin film. Over medium-high heat, cook turkey or chicken until golden brown and heated through. 5. Divide pasta into bowls and top with chicken or turkey and vegetables; garnish dish with grated Parmesan.