{"id":680,"date":"2018-05-28T10:34:44","date_gmt":"2018-05-28T09:34:44","guid":{"rendered":"https:\/\/dafrenchcooking.fr\/?p=680"},"modified":"2018-06-17T18:26:29","modified_gmt":"2018-06-17T17:26:29","slug":"pesto","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=680","title":{"rendered":"Pesto"},"content":{"rendered":"<p>Encore une recette \u00ab\u00a0semplicissima\u00a0\u00bb de nos amis transalpins&#8230; Encore faut-il avoir les bons ingr\u00e9dients et surtout bien frais&#8230;<\/p>\n<p><!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>50g de feuilles de basilic<\/li>\n<li>10cl d&rsquo;huile d&rsquo;olive (voire beaucoup plus selon la consistance et la conservation souhait\u00e9e)<\/li>\n<li>8 cuill\u00e8res \u00e0 soupe de parmesan rap\u00e9<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de pignons (ou \u00e0 d\u00e9faut des noix)<\/li>\n<li>sel<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Laver, effeuiller et essorer le basilic<\/li>\n<li>A d\u00e9faut d&rsquo;avoir un mortier : mettre tous les ingr\u00e9dients sauf l&rsquo;huile d&rsquo;olive dans un robot avec le hachoir<\/li>\n<li>Commencer \u00e0 hacher en faisant couler l&rsquo;huile d&rsquo;olive progressivement jusqu&rsquo;\u00e0 obtenir la consistance souhait\u00e9e<\/li>\n<li>Rajouter de l&rsquo;huile dans chaque petit gobelet en plastique si l&rsquo;on cong\u00e8le par exemple pour avoir une couche d&rsquo;huile protectrice emp\u00eachant l&rsquo;oxydation du basilic<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Encore une recette \u00ab\u00a0semplicissima\u00a0\u00bb de nos amis transalpins&#8230; Encore faut-il avoir les bons ingr\u00e9dients et surtout bien frais&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":696,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,20,7],"tags":[77,86,83,124,234],"class_list":["post-680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italie","category-sauces","category-sauces_et_prparations","tag-ail","tag-basilic","tag-huile-dolive","tag-parmesan","tag-pignon"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=680"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/680\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/696"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}