Genni Lee Hester


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pistachio pesto

Here is a beautiful plus unique pesto sauce to make before summer’s end.

Ingredients: 

1 cup of basil

4-5 cloves of garlic

1/2 cup of olive oil

2/3 cup of shelled pistachios

Pasta of choice

Directions:

Utilizing blender, begin with the basil (adding a little water as you go). Next throw in the peeled garlic, blend more. Stop the blender and push the ingredients down towards the blade then slowly add the olive oil. Once you have a nice consistency, repeat the process but add your shelled pistachios. You will create a nutty, aromatic pesto sauce. Simply pour this over your al dente pasta and enjoy!

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date night at the capella ixtapa

Hey you,

How is your week going?

This week’s Wellness Wednesday segment is about the beautiful Capella Hotel in Ixtapa, Mexico. Unfortunately is was already too late in the day for me to get some great pictures, so I selected a few from their website. Head over to capellahotels.com to see more breath taking shots!

We had a couple of drinks on the bar’s terrace plus a scrumptious appetizer. The service was perfect; everyone was warm, knowledgable, and kind. The Beautiful Basil Margarita (grapefruit, basil, aged tequila, agave nectar) and Cucumber Mezcal (cucumber infused mezcal, lime, fresh cucumber) are definitely worth a try. The Margarita is a bit lighter and refreshing, while the Mezcal cocktail possesses a deep smoky aftertaste. For nibbles the fried hibiscus flowers and house made spicy corn chips are a must!

Whatever you do on your next date night, always remember what it is really about. The one you love and the time you get to share.

With love,

Genni.

entrance

entrance

first steps

first steps

aged wisdom

aged wisdom

bar´s terrace

bar´s terrace

pool

pool

stairway to heaven

stairway to heaven

corridor

corridor

sea the view

sea the view