{"id":339,"date":"2019-01-10T21:55:28","date_gmt":"2019-01-10T19:55:28","guid":{"rendered":"http:\/\/gastrodontti.home.blog\/?p=339"},"modified":"2020-10-16T20:16:22","modified_gmt":"2020-10-16T17:16:22","slug":"pesto-genovese","status":"publish","type":"post","link":"https:\/\/gastrodontti.fi\/wp\/2019\/01\/10\/pesto-genovese\/","title":{"rendered":"Pesto Genovese"},"content":{"rendered":"\n<ul><li>50g &nbsp;basilikanlehti\u00e4 (Genovalaisia tietysti)&nbsp;<\/li><li>oliivi\u00f6ljy\u00e4 (Ligurialaista tietysti)<\/li><li>6rkl Parmeggiano Reggiano tai Grana Padano &#8211; juustoraastetta<\/li><li>2rkl Pecorino Romano &#8211; &nbsp;juustoraastetta<\/li><li>2 &nbsp;valkosipulinkyntt\u00e4 (voi j\u00e4tt\u00e4\u00e4 pois)<\/li><li>1rkl pinjansiemeni\u00e4 (V\u00e4limeren alueelta)<\/li><\/ul>\n\n\n\n<p>Sitten k\u00e4sivoimat peliin, sill\u00e4 virallinen Pesto Genovese tehd\u00e4\u00e4n huhmareessa.<\/p>\n\n\n\n<p><strong>Valmistus:<\/strong><br>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Jauha huhmareessa suola ja valkosipuli tasaiseksi tahnaksi. Lis\u00e4\u00e4 basilikaa kourallinen kerrallaan ja jauha py\u00f6riv\u00e4ll\u00e4 liikkeell\u00e4 kunnes kourallinen on jauhautunut tahnaksi. Kuitenkin pit\u00e4\u00e4 olla hell\u00e4 basilikalle etteiv\u00e4t eteeriset \u00f6ljyt liikaa k\u00e4rsi siit\u00e4. Lis\u00e4\u00e4 pinjansiemenet ja jauha kunnes seos on tasaista. Lis\u00e4\u00e4 juustot ja sekoita hyvin. Lis\u00e4\u00e4 oliivi\u00f6ljy\u00e4 v\u00e4h\u00e4n kerrallaan samalla sekoittaen kunnes peston koostumus on t\u00e4ydellinen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>50g &nbsp;basilikanlehti\u00e4 (Genovalaisia tietysti)&nbsp; oliivi\u00f6ljy\u00e4 (Ligurialaista tietysti) 6rkl Parmeggiano Reggiano tai Grana Padano &#8211; juustoraastetta 2rkl Pecorino Romano &#8211; &nbsp;juustoraastetta 2 &nbsp;valkosipulinkyntt\u00e4 (voi j\u00e4tt\u00e4\u00e4 pois) 1rkl pinjansiemeni\u00e4 (V\u00e4limeren alueelta) Sitten k\u00e4sivoimat peliin, sill\u00e4 virallinen Pesto Genovese tehd\u00e4\u00e4n huhmareessa. Valmistus:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Jauha huhmareessa suola ja valkosipuli tasaiseksi tahnaksi. Lis\u00e4\u00e4 basilikaa kourallinen kerrallaan ja [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[395,8],"tags":[417,1609,1621],"jetpack_featured_media_url":"https:\/\/gastrodontti.fi\/wp\/wp-content\/uploads\/2019\/01\/artikkelikuva_pesto.jpg","jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastrodontti.fi\/wp\/2019\/01\/10\/pesto-genovese\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pesto Genovese &ndash; Gastrodontin maailma\" \/>\n<meta property=\"og:description\" content=\"50g &nbsp;basilikanlehti\u00e4 (Genovalaisia tietysti)&nbsp; oliivi\u00f6ljy\u00e4 (Ligurialaista tietysti) 6rkl Parmeggiano Reggiano tai Grana Padano &#8211; juustoraastetta 2rkl Pecorino Romano &#8211; &nbsp;juustoraastetta 2 &nbsp;valkosipulinkyntt\u00e4 (voi j\u00e4tt\u00e4\u00e4 pois) 1rkl pinjansiemeni\u00e4 (V\u00e4limeren alueelta) Sitten k\u00e4sivoimat peliin, sill\u00e4 virallinen Pesto Genovese tehd\u00e4\u00e4n huhmareessa. Valmistus:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Jauha huhmareessa suola ja valkosipuli tasaiseksi tahnaksi. 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