{"id":11342,"date":"2025-07-05T18:27:19","date_gmt":"2025-07-05T15:27:19","guid":{"rendered":"https:\/\/andrestover.com\/?p=11342"},"modified":"2025-07-05T18:28:33","modified_gmt":"2025-07-05T15:28:33","slug":"pesto-genovese","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pesto-genovese\/","title":{"rendered":"Pesto Genovese"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Liguuria regiooni klassikaline Itaalia kaste, mille juured ulatuvad v\u00e4ga kaugesse aega, aga alates 19 sajandist on v\u00f5imalik kokaraamatutes leida seda toitu pesto nime all. S\u00f5na pesto tuleneb Itaalia keele s\u00f5nast pestare \u2013 purustama. T\u00e4nap\u00e4eval valmistatakse pestot peaaegu k\u00f5igest, mis p\u00e4he tuleb, aga klassikaline Genua pesto sisaldas purustatud basiiliku lehti, oliivi\u00f5li, riivitud k\u00fcvajuustu, seederm\u00e4nni seemneid, k\u00fc\u00fcslauku ja sageli sidrunimahla. Pestot kasutatakse leivam\u00e4\u00e4rdena, seda s\u00fc\u00fcakse erinevate toitude k\u00f5rvale, kasutatakse pastakastmena. Klassikaliselt valmistatakse pestot uhmriga, aga tavaline toidupurustaja ajab kenasti ja kiirelt asja \u00e4ra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 10 minutit<br>Tase: lihtne<br>Kogus: 200 ml pestot<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2-3 suurt peot\u00e4it basiilikulehti<br>50 g seederm\u00e4nniseemneid<br>Umbes 60 ml oliivi\u00f5li<br>Poole sidruni v\u00e4rskelt pressitud mahl<br>Umbes 50 g riivitud parmesani v\u00f5i muud k\u00f5vajuustu<br>Musta pipart ja meresoola maitsestamiseks<br>1 keskmine k\u00fc\u00fcslauguk\u00fc\u00fcs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Aseta toidupurustajatte basiilikulehed, seederm\u00e4nni seemned, k\u00fc\u00fcslauk, lisa oliivi\u00f5li ja purusta.<\/li>\n\n\n\n<li>Lisa juust, sidrunimahl, must pipar ja maitsesta meresoolaga. Purusta k\u00f5ik \u00fchtlaseks ja kasuta vastavalt fantaasiale.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Pesto_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11345\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Pesto_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Pesto_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Pesto_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Pesto_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11342\" data-postid=\"11342\" class=\"themify_builder_content themify_builder_content-11342 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Liguuria regiooni klassikaline Itaalia kaste, mille juured ulatuvad v\u00e4ga kaugesse aega, aga alates 19 sajandist on v\u00f5imalik kokaraamatutes leida seda toitu pesto nime all. S\u00f5na pesto tuleneb Itaalia keele s\u00f5nast pestare \u2013 purustama. T\u00e4nap\u00e4eval valmistatakse pestot peaaegu k\u00f5igest, mis p\u00e4he tuleb, aga klassikaline Genua pesto sisaldas purustatud basiiliku lehti, oliivi\u00f5li, riivitud k\u00fcvajuustu, seederm\u00e4nni seemneid, k\u00fc\u00fcslauku [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[323,19],"tags":[457,35,66,34,480],"class_list":["post-11342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maarded-ja-dipid","category-rahvustoidud","tag-basil","tag-itaalia","tag-sidrun","tag-parmesan","tag-pine-nuts","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11342"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11342\/revisions"}],"predecessor-version":[{"id":11369,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11342\/revisions\/11369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11346"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}