Walnut Pesto

Sunday, February 16, 2014

Yoga at 8pm at Venice  – Sign up HERE!

Mobility:

Monster walks
Keg drill, 2 minutes
Gristle/Groiners

Warm-up:

Jog 200 meters
20 Walking lunges
10 Burpees

Agility:

5 Rounds, alternating between movements:
100’ Lateral Shuttle Run – 25’ increments
20 Med Ball V Twists

Conditioning:

For time:
Buy in:
50 Sit ups
-then
200 meter Farmer carry (50/35)
400 meter Run
20 Kettlebell Snatch (53/35)
30 Box Jumps (24/20)
40 Front squat (95/65/55)
50 Calorie Row
40 Overhead Squats (95/65/55)
30 Box jumps
20 Kettlebell Snatch
400m Run
200m Farmer carry
-then
Cash out:
50 Sit ups

Cool down:

Cobra stretch
Couch stretch
Calf stretch on wall

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There are many different pestos – not just the tradition basil one that we all think of. You can pretty much do this recipe with any nut my favorites are pecan, walnuts and macadamia nuts. Especially if you like a rich creamy sauce.

Ingredients

1-cup walnuts (or nut of choice)

½ cup olive oil

1-clove garlic

Pinch of salt

Pinch of pepper or chili flakes

Directions

Place nuts and garlic in a food processor and pulse into a powder. Transfer to a storage bowl or jar. Add olive oil, salt and pepper/chili incorporate with a spoon. You can keep this in a jar until ready to use.

Suggestions for usage: spoon over sweet potato, spaghetti squash, steamed veggies/greens and/or meats like chicken breast, pork chops or fish. A little goes a long way as the oils melt on the hot food.