Some exciting things are happening. Well to me anyway. I bought some new running shoes today! Which means….I’m gettin’ geared up to pound the pavement again. Next race is signed up for April 13th and I can not wait! A new pair of gear always gets me psyched and pumped!
I’ve shared my progress to my 1st 5K and contemplated taking it a step further to a 10k. Besides slacking a tad lately (it happens, right?), I am afraid of the possible damage that could happen to my joints. I hear other athletes who have horrible knee problems from their favorite sport and it breaks my heart. I love the rush and accomplishment I feel when I finish a goal and to conquer an even bigger goal would be even more amazing. So for now, I think I’ll stick to 5K’s and focus on my PR and other cardio fun. Did I just say that in the same sentence….cardio..and uhh..fun? Ya, it’s possible.
Does anyone have any other running insights?
So being on the topic of healthy, I have a beautiful and super simple pesto for you. I have never made pesto before. Actually, scratch that, I have made pesto…and it was a mess. I made it with strong Thai basil and it made my already non-pesto loving husband not like it even more. So 3 three later…I finally have the courage to make pesto, again, and with teh right ingredients. You have to understand, to a OCD foodie like me, this is a huge…huggeee deal!
I made this pesto with the ingredients I had on hand: roasted whole almonds, basil, Parmesan, and only 1 clove of garlic, since Mr. Italian is a little sensitive to raw garlic!
Basil Almond Pesto
Ingredients
- 2 cups fresh Basil
- 3/4 cup olive oil
- 1/4 c cup roasted whole almonds
- 1/4 cup freshly grated Parmesan cheese
- 1 garlic clove
- salt and pepper to taste
Instructions
- In a food processor, pulse the whole almonds and 1 garlic clove until all are ground well.
- Add basil, Parmesan and olive oil and pulse together until well incorporated, but don't over mix.
- Taste for seasoning. Add additional olive oil if needed.
DB-The Foodie Stuntman says
February 19, 2013 at 4:42 pmWhenever I look at a recipe I’ve preparted in the past I look for similarities. In the case of a basil pesto, I look for the nut ingredient to be sure they’re toasted before they are put in the blender because it gives the pesto a depth of flavor, so I’m happy to see you roasted the almonds beforehand.
DB-The Foodie Stuntman recently posted..Pasta Primavera: A Skinny #SundaySupper Dish
Hirananda says
June 20, 2015 at 11:16 amI agree. Nuts and whole spices are always recommended to be roasted before being blended.
Samantha says
June 21, 2015 at 9:28 amYes! the roasting and toasting brings out so much depth in flavor! Thanks Hiranada 🙂
Aggie says
February 20, 2013 at 1:50 pmI really love that you added almonds to this! I bet it’s delicious. Homemade pesto is such a treat! I wonder if you tried making it with roasted garlic it would be better for your husband??
Aggie recently posted..Banana and Coconut Butter Smoothie
Vicky says
April 5, 2014 at 6:21 amCan never go wrong with pesto!! So glad the second time around the pesto worked out better! I can see why the Thai basil one didn’t go so well!
Vicky recently posted..BLT Salad with Vegan Avocado Dressing {Gluten-Free}
Lacey says
September 17, 2019 at 10:06 amHow many servings does this make? Trying to calculate the macros
Samantha says
September 17, 2019 at 10:14 amHi Lacey! This made about 1/2 cup of pesto. I’ll update the recipe! Enjoy!