1 cup of evoo, 3 cloves of garlic, 1/2 cup parsley, red pepper flakes, green olives 1/4 cup, 1/2 cup of hazelnuts (filberts), salt and pepper to taste.
Put the hazelnuts in the oven on a cookie sheet or some tin foil for easy cleanup. 350 for about 10-15 minutes. The skins will start to blister. Take them out of the oven and put the on a kitchen towel. With the help of the towel, rub them together and remove their skin.
Let them cool a bit and toss them in a food processor. Add the red pepper, the parsley and pulse. Next add the garlic and olives. Pulse until everything is nicely chopped up, but not so long that it turns into a thick paste. Remove from the food processor and put in a large bowl. Slowly stir in the evoo. Salt and pepper to taste. This will keep in the fridge for 3 days.
Trust me when I tell you that this little innovative pesto (not a real pesto as it has no cheese) will transform a simple grilled piece of chicken,fish,steak or pork.
GOOD NEWS, I did my first muscle up!!! I'm getting closer to race date for my 5K and I'm managing to run 3, 7:40 miles. I have about 3 weeks left and I'm really looking forward to it. For those interested, if I run the first and second mile to fast (7:30 and 7:20) then the 3rd mile is a struggle to bring down under 8 min. I really can't believe 10-20 seconds make such a big difference, but hey I'm a newbie and learning the way I have all my life. Trial and error, screw ups and fixes ;-)
Have a great week everyone!