{"id":856,"count":4,"description":"Il pesto Genovese \u00e8 preparato con ingredienti freschi e aromatici. \u00c8 nato della in Liguria, regione del nord Italia, ed \u00e8 diventato famoso in tutto il mondo per il suo sapore unico e versatile.\r\n\r\nGli ingredienti principali per preparare il pesto al basilico sono:\r\n<ol>\r\n \t<li>Fresh basil: The most commonly used variety for pesto is Genoese basil, characterized by its sweet and slightly pungent aroma.<\/li>\r\n \t<li>Pine Nuts: Pine nut seeds are essential for giving the sauce a creamy consistency and a slightly nutty flavor.<\/li>\r\n \t<li>Parmigiano Reggiano: adds depth and flavor to pesto.<\/li>\r\n \t<li>Aglio: un po' d'aglio aggiunge un tocco di piccantezza al pesto.<\/li>\r\n \t<li>Extra virgin olive oil: this is the element that binds all the ingredients together and gives the pesto its fluid consistency.<\/li>\r\n \t<li>Salt and pepper.<\/li>\r\n<\/ol>\r\nPer preparare il pesto al basilico, \u00e8 consigliabile utilizzare un mortaio e un pestello, se possibile, poich\u00e9 questo metodo tradizionale consente di ottenere una consistenza migliore. Tuttavia, molte persone utilizzano un frullatore o un mixer per prepararlo in modo pi\u00f9 rapido.\r\n\r\nEcco una ricetta di base per il pesto al basilico:\r\n\r\nIngredienti:\r\n<ul>\r\n \t<li>5g fresh basil leaves<\/li>\r\n \t<li>10g pine nuts<\/li>\r\n \t<li>30g of grated Parmigiano Reggiano<\/li>\r\n \t<li>1 spicchio d'aglio<\/li>\r\n \t<li>100 ml di olio d'oliva extra vergine Italiano<\/li>\r\n \t<li>Salt to taste<\/li>\r\n<\/ul>\r\nInstructions:\r\n<ol>\r\n \t<li>Start by thoroughly washing the basil leaves and drying them delicately with a tea towel.<\/li>\r\n \t<li>In a mortar (or blender), add the pine nuts and peeled garlic. Crush or blend until you get a smooth paste.<\/li>\r\n \t<li>Add the basil leaves to the mortar (or blender) and continue processing until you obtain a smooth and fragrant consistency.<\/li>\r\n \t<li>Add the grated Parmigiano Reggiano and mix well.<\/li>\r\n \t<li>Versa gradualmente l'olio d'oliva, continuando a mescolare (o frullare) fino a ottenere la consistenza desiderata.<\/li>\r\n \t<li>Taste and adjust salt and pepper to your taste.<\/li>\r\n<\/ol>\r\nIt is very versatile and can be used to season pasta, as a salad dressing, as a base for pizzas or spread on toast. It is best eaten fresh, but it can be stored in the refrigerator for a few days by covering the surface with a layer of oil to prevent oxidation of the","link":"https:\/\/www.danielesciarotta.it\/en\/prodotti-e-marca\/pesto-alla-genovese","name":"pesto sauce","slug":"pesto-alla-genovese","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>pesto alla genovese - Daniele Sciarotta Italia<\/title>\n<meta name=\"description\" content=\"Il pesto Genovese \u00e8 preparato con ingredienti freschi e aromatici. \u00c8 originario della regione della Liguria, nel nord Italia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/en\/prodotti-e-marca\/pesto-alla-genovese\/\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"pesto alla genovese - Daniele Sciarotta Italia","description":"Pesto Genovese is made with fresh and aromatic ingredients. It originates from the Liguria region in northern Italy.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/en\/prodotti-e-marca\/pesto-alla-genovese\/","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/prodotti-e-marca\/pesto-alla-genovese#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"pesto alla genovese"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags\/856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts?tags=856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}