Yesterday was Memorial Day. We started off our day by doing “Murph” at our gym, which is a Hero WOD in honor of Michael Murphy. It consists of a 1-mile run, followed by 100 pull ups, 200 push ups, and 300 squats, then another 1-mile run. You’re allowed to break the pull ups, push ups and squats up, which I did, of course–20 rounds of 5 pull ups, 5 push ups, 15 squats, and 5 more push ups. I knew if I went with sets of 10 push ups, they would give out before 20 rounds were up, so I broke them up from the start.
All things considered, it wasn’t terrible. It was my first time doing the whole thing, and I did it Rx, which means I didn’t use any scaling options. I finished in a little under an hour, right around 55 minutes or so. I don’t know the exact time because I was paying more attention to helping another member of the gym finish.
I came up behind him in about the last quarter mile of the final run–he was jogging but had stopped to walk for a minute. I knew I was already the last one, so I came up behind him and told him to start running, and we would finish together. He started jogging, but then told me to go ahead and not wait for him. I let him know that I was not in contention for first place, and I was happy to run right there alongside him.
We ran together for the rest of the run, and I just kept reminding him how close we were. 2 more blocks. 1 more block. When we got to the alley that leads up to the gym, I said “ok, we’re going to sprint from here to the door.” He agreed, and I took off, yelling for him to catch me all the way to the door.
Once it was over and we had taken a minute to catch our breath, he came over and thanked me for pushing him and staying with him, and told me he really needed that. For me, this is what this workout, CrossFit, and coaching are about. Motivating people. Sticking by them when they need you the most. Banding together to remember those who would love to be pushing through this miserable workout, but can’t, because they’ve given the ultimate sacrifice to their country. I might not have finished in the fastest time, but I finished in a way that I will remember for years to come, and hopefully, so will he.
And naturally, after completing Murph, and it being Memorial Day, I wanted to eat a burger for dinner. Mr. Scaleo was looking for a paleo burger recipe, and I directed him to PaleoScaleo, to the Hamburger Salad with Mustard Vinaigrette recipe–the burger has the perfect consistency. He opened the site and immediately said, “Mother’s Day, babe? Really?” (which was the last post I made.) I know. I’ve been slammed with back to back weddings, and driving back and forth every Thursday and Sunday, and I’ve been neglecting my little blog. (And then, in reviewing my blog traffic, I’m seeing the most hits from Russia, which makes no sense at all?!)
We used fresh oregano from the garden in the burgers. My dad built this awesome herb garden out of a pallet, and the herbs have been growing like crazy, faster than we can use them! We also now have a running joke in the family that we have a new herb called Mirt. 🙂
I wanted to get you guys a good close-up shot of the Mirt sign. If you haven’t used Mirt in the past, I highly recommend it!
But really, this post is about the basil hazelnut pesto, so let’s move on, shall we?
For anyone that complains that paleo is boring, just get some fresh herbs. They will brighten up any dish, and add so much flavor. Pesto is one of my favorite things to make, because it’s so simple, and you can put it on almost anything. It’s especially handy for eating veggies you don’t particularly care for–just coat them in a bit of pesto, and they are transformed into delicious!
I used hazelnuts here instead of pine nuts, just because I didn’t have any pine nuts, but I really liked the way the flavor came out with the hazelnuts. You won’t even notice that there’s no parmesan cheese in it either, except now you will, because I just pointed it out. But you won’t need it. It’s just as delicious without it, promise.
This fresh basil hazelnut pesto recipe will brighten any dish! It's dairy free and pairs well with veggies and chicken for an easy weeknight meal.
- 1 c packed fresh basil leaves
- 1/4 c hazelnuts
- 3 cloves garlic crushed
- 1/4 c olive oil
- 1/4 tsp sea salt
- Combine the basil, hazelnuts, olive oil, and sea salt in a food processor.
- Pulse a few times, then run until smooth or your desired consistency, scraping down the sides periodically. If mixture seems too thick, add additional olive oil a small amount at a time to thin.