{"id":7122,"date":"2020-07-24T10:16:30","date_gmt":"2020-07-24T08:16:30","guid":{"rendered":"https:\/\/www.stenmelin.se\/koket\/?p=7122"},"modified":"2020-07-24T10:16:30","modified_gmt":"2020-07-24T08:16:30","slug":"pesto","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2020\/07\/pesto\/","title":{"rendered":"Pesto*"},"content":{"rendered":"<p><em>fr\u00e5n ett urklipp<\/em><\/p>\n<p>Bes\u00f6ker man Norditalien m\u00e5ste man prova, denna ljuvliga pastas\u00e5s, som \u00e4r det mest exklusiva jag \u00e4tit. Eller vad s\u00e4gs om f\u00e4rsk basilika, pinjen\u00f6tter, vitl\u00f6k och en god olivolja.<\/p>\n<p>Till 4 port beh\u00f6vs:<br \/>\n1 rej\u00e4l knippa basilika<br \/>\n25 gr pinjen\u00f6tter eller valn\u00f6tter<br \/>\n2 vitl\u00f6ksklyftor<br \/>\n25 gr parmesanost<br \/>\n1,5 dl god olivolja*<br \/>\nsalt och peppar<\/p>\n<ol>\n<li>Hacka basilikan fint. Mal n\u00f6tterna p\u00e5 kvarn eller k\u00f6r dem i matbeserade. Skala och pressa vitl\u00f6ken.<\/li>\n<li>Blanda allt utom olivoljan v\u00e4l. Tills\u00e4tt 2 krm salt och ta n\u00e5gra tag med pepparkvarnen. R\u00f6r s\u00e5 droppvis ner oljan p\u00e5 samma s\u00e4tt som n\u00e4r du g\u00f6r majon\u00e4s. Eller k\u00f6r allt samman i en matberedare.<\/li>\n<li>L\u00e4gg bestod i den sk\u00e5l du skall servera i. H\u00e4ll p\u00e5 den rykande pastan och blanda om. Svartpepparkvarn och extra ost b\u00f6r finnas till hands.<\/li>\n<\/ol>\n<p>*) God olivolja \u00e4r ett m\u00e4rkligt begrepp, jag skulle nog v\u00e4lja en fruktig olivolja f\u00f6re en gr\u00e4sig och pepprig olivolja.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>fr\u00e5n ett urklipp Bes\u00f6ker man Norditalien m\u00e5ste man prova, denna ljuvliga pastas\u00e5s, som \u00e4r det mest exklusiva jag \u00e4tit. Eller vad s\u00e4gs om f\u00e4rsk basilika, pinjen\u00f6tter, vitl\u00f6k och en god olivolja. Till 4 port beh\u00f6vs: 1 rej\u00e4l knippa basilika 25 gr pinjen\u00f6tter eller valn\u00f6tter 2 vitl\u00f6ksklyftor 25 gr parmesanost 1,5 dl god olivolja* salt och [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[333,37],"tags":[222,81,377],"class_list":["post-7122","post","type-post","status-publish","format-standard","hentry","category-mammas-haften","category-pasta","tag-basilika","tag-parmesan","tag-pinjenotter"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/7122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=7122"}],"version-history":[{"count":1,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/7122\/revisions"}],"predecessor-version":[{"id":7123,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/7122\/revisions\/7123"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=7122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=7122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=7122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}