{"id":27,"date":"2008-01-15T19:55:25","date_gmt":"2008-01-15T18:55:25","guid":{"rendered":"http:\/\/foodies.dk\/?p=27"},"modified":"2008-01-15T19:55:25","modified_gmt":"2008-01-15T18:55:25","slug":"pesto-genoese","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=27","title":{"rendered":"Pesto Genoese"},"content":{"rendered":"<p>\t\t\t\tPesto kommer fra Liguria omr\u00e5det i Italien og var oprindeligt en m\u00e5de hvorp\u00e5 den dejlige smag af basilikum kunne gemmes og nydes hele \u00e5ret. I dag er pesto blevet en ret for sig selv med et f\u00f8lge af lidenskablige pesto elskere der alle har deres egen id\u00e9 om hvordan en pesto skal laves. Der findes endda et officielt Pesto Broderskab hvis form\u00e5l der er at bevare den \u00e6gte pesto og der afholdes hvert \u00e5r et officielt <a href=\"http:\/\/www.pestochampionship.net\/\" target=\"_blank\" rel=\"noopener noreferrer\">Pesto Mesterskab<\/a>. Nedenst\u00e5ende opskrift er min pesto opskrift, som s\u00e5 vidt jeg ved ligger t\u00e6t op af Broderskabets.<\/p>\n<p><!--more--><\/p>\n<p><span style=\"font-weight: bold;\">Ingredienser<\/span><\/p>\n<ul>\n<li>100 gram rengjorte friske basilikum-blade<\/li>\n<li>ca 1 dl Ekstra Jomfru Olie<\/li>\n<li>ca 100 gram frisk revet Parmigiano Reggiano (hellere for meget end for lidt). Grana Padana kan ogs\u00e5 benyttes.<\/li>\n<li>20 gram frisk revet lagret Pecorino. 30 gram hvis der er brugt Grana Padana, for at opveje den lidt svagere smag.<\/li>\n<li>30 gram italienske pinjekerner<\/li>\n<li>1 fed knust hvidl\u00f8g hvis det er alm. dansk hvidl\u00f8g. Brug kun et halvt hvis der bruges italiensk eller spansk.<\/li>\n<li>et drys salt efter smag (1\/8 tsk\/knivsspids)<\/li>\n<\/ul>\n<p>Hvis man vil have den \u00e6gte konsistens skal det hele st\u00f8des i en stor morter, hvor ingredienserne tilf\u00f8jes i den r\u00e6kkef\u00f8lge de er n\u00e6vnt og s\u00e5 st\u00f8des til en lind konsistens. Er man lidt mindre fanatisk bruges en blender.<\/p>\n<p>Serveres p\u00e5 frisk pasta helst en flad\/bred pasta.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pesto kommer fra Liguria omr\u00e5det i Italien og var oprindeligt en m\u00e5de hvorp\u00e5 den dejlige smag af basilikum kunne gemmes og nydes hele \u00e5ret. I dag er pesto blevet en ret for sig selv med et f\u00f8lge af lidenskablige pesto elskere der alle har deres egen id\u00e9 om hvordan en pesto skal laves. Der findes<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/foodies.dk\/?p=27\">Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[60,185,239,257,412,428,429,438,445,448],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-diverse","tag-basilikum","tag-genova","tag-hvidlg","tag-italiensk","tag-olivenolie","tag-parmesan","tag-parmigiano","tag-peccorino","tag-pesto","tag-pinjekerner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-r","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/27\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}