Traditionellt s\u00e4tt s\u00e5 skall pesto g\u00f6ras med mortel och mortelst\u00f6t, men i \u00e4rlighetens namn s\u00e5 g\u00f6rs nog den mesta hemmagjorda peston i en matberedare.<\/p>\n
Under sommaren kan man f\u00e5 fina sk\u00f6rdar av basilika i sin tr\u00e4dg\u00e5rd s\u00e5 passa p\u00e5 att g\u00f6ra mycket pesto! Det g\u00e5r bra att frysa pesto och ett tips f\u00f6r att den ska beh\u00e5lla sin fina gr\u00f6na f\u00e4rg \u00e4r att toppa burken med ett lager olivolja, tills\u00e4tt dock parmesanosten efter att den har blivit fryst.<\/p>\n
G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/p>\n L\u00e4gg alla ingredienser f\u00f6rutom parmesanosten och h\u00e4lften av olivoljan i en matberedare och mixa. Skrapa av fr\u00e5n kanterna vid behov och forts\u00e4tt sedan gradvis att tills\u00e4tta olivolja. Tills\u00e4tt sedan parmesanost precis innan servering.<\/p>\n F\u00f6rvaras i 1-2 veckor i kylen, eller i ett par m\u00e5nader i frysen.<\/p>\n Varianter p\u00e5 pesto.<\/strong><\/p>\n Det g\u00e5r utm\u00e4rkt att variera med andra ingredienser \u00e4n pinjen\u00f6tter. Prova tex att byta ut n\u00f6tterna mot mandel och basilika mot gr\u00f6na \u00e4rtor. Det blir en perfekt kombo att \u00e4ta p\u00e5 en sm\u00f6rstekt bit br\u00f6d till en Cr\u00e9me ninon.<\/p>\n Hoppas det smakar!<\/p>\n","protected":false},"excerpt":{"rendered":" Traditionellt s\u00e4tt s\u00e5 skall pesto g\u00f6ras med mortel och mortelst\u00f6t, men i \u00e4rlighetens namn s\u00e5 g\u00f6rs nog den mesta hemmagjorda peston i en matberedare. Under sommaren kan man f\u00e5 fina […]<\/a><\/p>\n","protected":false},"author":2,"featured_media":1708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[3,1295,1283],"tags":[501,500],"class_list":["post-1707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","category-tillbehor","category-vegetariskt","tag-domaine-de-la-bournaire","tag-pesto"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=1707"}],"version-history":[{"count":1,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1707\/revisions"}],"predecessor-version":[{"id":1709,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1707\/revisions\/1709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/1708"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=1707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=1707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=1707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}