Our trip to the beach in Mexico was exactly what my hubby and I needed. We relaxed like we haven’t done in years! We literally did nothing! Except for the time we went to El Malecon to eat at a restaurant one afternoon and buy some seafood (to bring back to the US), we pretty much stayed at the resort the entire time. We loved getting up in the morning to the sound of the waves and the feel of a light cool breeze coming thru the windows. Nothing beats drinking your first cup of coffee on a balcony looking out at the ocean!
Our condo at the Sonoran Sea was just a few steps away from the ocean and it was great to just walk out the room, walk the pool area and then there you are!….warm sand in your toes! The water was perfectly cool according to Mr. Delish. I would’ve liked it a tad warmer but don’t listen to me since I really like my water hot even when I take showers on a hot summer day. We practically had the beach to ourselves….score! I think everyone was waiting to come the following Memorial Day weekend. We’re definitely going back to the same place.
I haven’t gotten sick in probably 6 years and unfortunately I did get a cold while I was there 🙁 Mr. Delish also got some bad sunburn, but those things didn’t stop us from enjoying every moment of our mini-vacation 🙂
I think I’m obsessing too much lately with cooking since my reading material for our trip was food magazines! The one I enjoyed the most was Bon Appetite. There are so many good recipes in their Summer edition that I couldn’t wait to get back in the kitchen as soon as I got home. First one up is Spaghetti with Parsley Pesto. So here is my version of it. The pesto is a mix of parsley and cilantro because I just love cilantro too much and couldn’t leave it out. The combination was actually perfect! The hints of citrus flavor from the cilantro mix very well with the simplicity of the parsley’s flavor.
You can make your pesto with whatever combination you would like; parsley, basil & cilantro. Try it!
Adapted from Bon AppetitePrint
Recipe adapted from Bon Appetite The original recipe is made with 4 cups of parsley but you can substitute the parsley with basil or cilantro. For this recipe I chose 3 cups of parsley and 1 cup of cilantro. You may combine the herbs as you like. Pesto can be made up to 5 days in advanced. Store in a tight container and refrigerate.
- 1 lb. spaghetti
- kosher salt
- 1/2 cup unsalted, roasted almonds
- 3 cups (packed) fresh flat-leaf parsley leaves
- 1 cup (packed) fresh cilantro leaves
- 3/4 cup chopped fresh chives
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain, reserving 2 cups pasta cooking liquid.
- Place the almonds in a food processor and pulse until smooth.
- Add the parsley, cilantro, chives, oil, and Parmesan; process until thoroughly pureed.
- Season pesto with salt and pepper to taste.
- Toss the pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4 cupfuls until saucy. Season with salt and pepper.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.