Wednesday, 31 July 2013

Will Swim For Fresh Basil Pesto (and why lakes are scary)

blender full of pesto

One of my favourite quotes from Bill Cosby is "Decide that you want it more than you are afraid of it". 

I want to not drown during the swim leg of my first half-ironman. So, twice a week I put on my superhero wetsuit and swim across one of our many lakes. 

Lake swimming is scary when you convince yourself that your own arm is a muskey (5-36 pound fish) waiting to gobble you up. 

It's scary when you convince yourself that weeds are actually water snakes waiting to wrap themselves around your legs.

It's scary when you convince yourself that the duck swimming past you is actually an otter waiting to bite you and drag you to the bottom of the lake.

Lastly (and most ridiculous of all), lake swimming is scary when you convince yourself that your red headed swimming partner is Arial and the green moray eels from the Little Mermaid are in the water with you.

Needless to say my swimming workouts are never boring.  Despite all of the self-created swimming drama I would much rather complete a swimming workout than a running workout as of late.  

Zero kilometers and 8 kilometers are almost the same thing.  Right?

After all that I was lucky enough to come home after my swim workout to farmer plucking basil leaves off of their stems.

Basil Pesto

(1 1/2- 2 C)

5 C of basil leaves
1 C grated parmesan cheese
1 C olive oil
2/3 C sunflower seeds
6 cloves local garlic minced

Combine all ingredients in your blender and pulse until combined.  You might need to stop mid way through to scrape down the sides of your blender.  If you are not planning on serving the pesto immediately drizzle olive oil over the top to retain the bright green colour.

You can freeze pesto by placing it in silicone muffin cups or ice cube trays, drizzling with olive oil and then transferring it to small plastic bags once frozen. 

pesto ready for the freezer


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