Carb Loading with Fresh Basil Pesto

An easy 5 miler has been checked off my to-do list this morning, done! I figured out a little trick to scenery-successful running here – start out going East, so when you turnaround and face the gorgeous Mountain Horizon (West), the second half of your run is more enjoyable. 😉 Write that one down.

This morning’s run was solely in preparation for tomorrow’s 18-20 miler; take it easy (averaged 9:00 pace), explore a new side of the BDC trail for adding mileage, don’t injure anything. Check, check, check! I actually stopped running at 4.5 and walked the next half mile because my HR was getting up there. I’ve left my handheld water bottle at home this week because my Left arm can’t share the duties, and I assume I’ll be fine on shorter runs. Yes, the altitude continues to keep my running-smarts in check. Water should always be with me, or available, in some form. Oops.

What else am I doing to prepare the Bod for tomorrow? Digesting Carbohydrates! Last night, they came in the form of Whole Wheat Pasta & Fresh Basil. Come into my kitchen…


With an entire bag of fresh basil leaves, Pesto was on the mind and the menu. Without pine nuts, it was an improvise-as-I-go recipe, as is the norm here.

Basil & Rosemary Pesto

1.5 c Fresh Basil Leaves, packed
1/4 c Grated Parmesan Cheese
1/4 c Extra Virgin Olive Oil
Rosemary (to taste)

(Makes ~1/2 c)

Combine all ingredients in a Food Processor (or Blender), pulse for ~1 minute, stir, pulse again, until desired consistency (~3 minutes).

The pasta of choice: Organic Fusilli Whole Wheat noodles that we found at Sprout’s last week. I initially picked it up because it said “whole wheat” and Organic, then I did the Ingredient List check (make sure “Whole Wheat Flour” is the first thing listed!). I was impressed, to say the least. The less things that are listed, the better! This proves my point:

One thing. Just wheat, in the form of twisted noodles. I’ll take it!

These cook for ~10-12 minutes; I added a pinch of salt to the water for flavor and sodium (LR coming up!). Once they’re soft and ready for your bowl, toss in the pesto and add a side of D’s Lemon Basil Roasted Salmon

Did I mention some of the Basil Leaves were my favorite shade of deep purple? Love.

Protein: Salmon, noodles, Parmesan Cheese
Carbohydrates: Whole Wheat noodles
Fat: Oil, Parmesan Cheese, Salmon

A well-balanced, easy meal! Enjoy, while you load up those muscle glycogen stores. 😉



Filed under about me, dinners, food, Nutrition, recipes, training

15 responses to “Carb Loading with Fresh Basil Pesto

  1. beautiful! i want to make that salmon too…way to go D 🙂 good luck on the run tomorrow girl!

  2. Elizabeth

    It’s my own fault for reading this right around lunch time, but seriously…I’m salivating.

  3. Nomnom! I have made basil pesto pasta before, but I will definitely think to add salmon in next time. Yum!

  4. This looks super yummy and easy –two things I like!!

  5. Heather, this meal looks easy and delish. Yet ANOTHER reason why I need a food processor, no matter what the manfriend says. Yes, I need to remember it’s okay to load up on carbs today since I too am meeting my 20 mile death (er, long run) tomorrow. 🙂

  6. can’t do the wheat, but the salmon i’ll take!! yum!

  7. Lacey

    i looooooooooooove twisty noodles! they are my fave 🙂 and heather you are a MACHINE these days with your running + biking. way to go!

  8. mm salmon! looks delicious, that’s what I’m making for dinner tonight and now I’m really hungry : )

  9. THis is inspiring me to make some homemade pesto ASAP!!

  10. ooooh that is so close to my fave comfort food meal – replace the salmon with tiny tofu squares and half a container (not really) of parmesan. nom nom nom nom nom nom!!!

  11. That looks DE-LIC-IOUS! Mmmm, fresh basil!!!!

    Good luck with the long run…. how come you’ve been doing them during the week?

  12. i’m a sucker for pasta salad! mmmmmmmmm 🙂

  13. Pingback: blog| 13.1 links we love for 13.1 miles - blog| lululemon athletica

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