{"id":875,"date":"2022-06-09T18:02:22","date_gmt":"2022-06-09T16:02:22","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=875"},"modified":"2022-10-07T17:07:19","modified_gmt":"2022-10-07T15:07:19","slug":"pesto-de-basilic-frais","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=875","title":{"rendered":"Pesto de basilic frais"},"content":{"rendered":"<h2><strong>Pesto de basilic frais<\/strong><\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nLe pesto fait maison est l&rsquo;une des meilleures fa\u00e7ons de profiter d&rsquo;une abondance de basilic frais. Il est excellent sur les p\u00e2tes, les pommes de terre au four, la pizza ou le pain. Faites-le en seulement 15 minutes!<\/p>\n<p>Chaque ann\u00e9e, nous plantons du basilic et chaque ann\u00e9e, les plantes poussent si bien que nous ne pouvons pas l&rsquo;\u00e9puiser assez vite. Que faire? Pesto de basilic, bien s\u00fbr ! Voici une recette simple.<\/p>\n<h2>Ingr\u00e9dients pour la sauce pesto<\/h2>\n<ul>\n<li>Notez que le pesto est toujours fait au go\u00fbt, en fonction des ingr\u00e9dients \u00e0 port\u00e9e de main. Ajustez donc les ingr\u00e9dients \u00e0 votre go\u00fbt.<\/li>\n<li>La plupart des recettes de pesto demandent du parmesan; nous utilisons souvent Romano qui a une saveur plus forte. Les recettes de pesto au basilic demandent souvent des pignons de pin, mais vous pouvez facilement remplacer les noix.<\/li>\n<li>Le basilic est une herbe puissamment aromatique et un peu va un long chemin. Vous pouvez adoucir un peu le pesto en rempla\u00e7ant la moiti\u00e9 du basilic par des pousses d&rsquo;\u00e9pinards fra\u00eeches. Le pesto restera plus facilement d&rsquo;un vert vif et la saveur du basilic sera toujours perceptible, mais pas aussi fortement.<\/li>\n<\/ul>\n<p>Comment congeler le pesto<\/p>\n<p>Si vous voulez congeler le pesto, omettez le fromage (il ne se cong\u00e8le pas bien). Tapisser un bac \u00e0 gla\u00e7ons de pellicule plastique et remplir chaque cube de sauce pesto. Congelez puis retirez du bac \u00e0 gla\u00e7ons et conservez-les dans un sac \u00e0 fermeture \u00e9clair pouvant aller au cong\u00e9lateur. Lorsque vous souhaitez l&rsquo;utiliser, d\u00e9congelez et ajoutez le parmesan ou le romano r\u00e2p\u00e9.<\/p>\n<h2>Qu&rsquo;est-ce que le pesto ?<\/h2>\n<p>Originaire de G\u00eanes, en Italie, le pesto tire son nom du mot italien \u00ab\u00a0pestare\u00a0\u00bb, qui signifie \u00ab\u00a0\u00e9craser ou piler\u00a0\u00bb. Pendant des centaines d&rsquo;ann\u00e9es, le pesto \u00e9tait fabriqu\u00e9 en pilant les ingr\u00e9dients dans un mortier et un pilon. Il remonte \u00e0 l&rsquo;\u00e9poque romaine o\u00f9 les G\u00e9nois \u00e9crasaient les noix avec des herbes et de l&rsquo;ail.<\/p>\n<p>La vari\u00e9t\u00e9 de pesto la plus populaire est maintenant pr\u00e9par\u00e9e en \u00ab\u00a0\u00e9crasant\u00a0\u00bb du basilic, de l&rsquo;ail, des pignons de pin, de l&rsquo;huile d&rsquo;olive et du fromage \u00e0 p\u00e2te dure dans un robot culinaire ou un m\u00e9langeur, mais il existe de nombreuses vari\u00e9t\u00e9s de pesto comme le pesto de tomates s\u00e9ch\u00e9es ou le pesto de chou fris\u00e9. C&rsquo;est amusant d&rsquo;utiliser un mortier et un pilon, mais la m\u00e9thode moderne est beaucoup plus simple.<\/p>\n<p>Utilisez du basilic frais pour le pesto<\/p>\n<p>Le basilic s\u00e9ch\u00e9 convient parfaitement pour aromatiser les sauces, les soupes et autres plats. Mais sa saveur est tr\u00e8s diff\u00e9rente du basilic frais. Vous avez besoin de feuilles de basilic frais pour faire du pesto. Lorsque vous achetez du basilic frais, recherchez des feuilles vertes vibrantes sans sport ni fl\u00e9trissement. Il existe de nombreuses vari\u00e9t\u00e9s de basilic. Le basilic tha\u00ef est vraiment le seul type trop piquant pour cette recette.<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><!-- ANNONCE GRAND --><\/ul>\n<\/li>\n<\/ul>\n<p><ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<ul>\n<li>2 tasses de feuilles de basilic frais, emball\u00e9es (peut contenir la moiti\u00e9 des feuilles de basilic avec de jeunes \u00e9pinards)<\/li>\n<li>1\/2 tasse de fromage romano ou parmesan fra\u00eechement r\u00e2p\u00e9 (environ 2 onces)<\/li>\n<li>1\/2 tasse d&rsquo;huile d&rsquo;olive extra vierge<\/li>\n<li>1\/3 tasse de pignons de pin (peut contenir des noix hach\u00e9es)<\/li>\n<li>3 gousses d&rsquo;ail, hach\u00e9es (environ 1 cuill\u00e8re \u00e0 soupe)<\/li>\n<li>1\/4 cuill\u00e8re \u00e0 caf\u00e9 de sel, ou plus au go\u00fbt<\/li>\n<li>1\/8 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir fra\u00eechement moulu, ou plus au go\u00fbt<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-877 size-medium\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/pesto-au-basilic-frais-300x300.jpg\" alt=\"Le pesto fait maison est l'une des meilleures fa\u00e7ons de profiter d'une abondance de basilic frais. Il est excellent sur les p\u00e2tes, les pommes de terre au four, la pizza ou le pain. Faites-le en seulement 15 minutes! Chaque ann\u00e9e, nous plantons du basilic et chaque ann\u00e9e, les plantes poussent si bien que nous ne pouvons pas l'\u00e9puiser assez vite. Que faire? Pesto de basilic, bien s\u00fbr ! Voici une recette simple.\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/pesto-au-basilic-frais-300x300.jpg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/pesto-au-basilic-frais-150x150.jpg 150w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/06\/pesto-au-basilic-frais.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3>Etape 1 : Pulser le basilic et les pignons de pin<\/h3>\n<p>Placer les feuilles de basilic et les pignons de pin dans le bol d&rsquo;un robot culinaire et m\u00e9langer plusieurs fois.<\/p>\n<h3>Etape 2: Ajouter l&rsquo;ail et le fromage<\/h3>\n<p>Ajouter l&rsquo;ail et le parmesan ou le fromage romano et m\u00e9langer plusieurs fois. Racler les parois du robot culinaire avec une spatule en caoutchouc.<\/p>\n<h3>Etape 3 : Verser doucement l&rsquo;huile d&rsquo;olive<\/h3>\n<p>Pendant que le robot culinaire est en marche, ajoutez lentement l&rsquo;huile d&rsquo;olive en un petit filet r\u00e9gulier. Ajouter lentement l&rsquo;huile d&rsquo;olive pendant que le processeur est en marche l&rsquo;aidera \u00e0 s&rsquo;\u00e9mulsionner et emp\u00eachera l&rsquo;huile d&rsquo;olive de se s\u00e9parer. De temps en temps, arr\u00eatez-vous pour racler les parois du robot culinaire.<\/p>\n<h3>Etape 4 : Assaisonner la sauce pesto<\/h3>\n<p>Ajouter du sel et du poivre noir fra\u00eechement moulu au go\u00fbt.<\/p>\n<p>M\u00e9langer avec des p\u00e2tes pour une sauce rapide, d\u00e9poser sur des pommes de terre au four ou \u00e9taler sur des craquelins ou des tranches de pain grill\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pesto de basilic frais Le pesto fait maison est l&rsquo;une des meilleures fa\u00e7ons de profiter d&rsquo;une abondance de basilic frais.<\/p>\n","protected":false},"author":1,"featured_media":876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pesto de basilic frais - 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