{"id":27550,"date":"2016-06-02T15:15:16","date_gmt":"2016-06-02T15:15:16","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=27550"},"modified":"2016-06-02T15:15:16","modified_gmt":"2016-06-02T15:15:16","slug":"recipe-pesto","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2016\/06\/02\/recipe-pesto\/","title":{"rendered":"[recipe] Pesto"},"content":{"rendered":"

\"linguine-and-pesto\"<\/a><\/p>\n

Basil pesto<\/p>\n

15g \/ 2tbsp pine nuts
\nPinch of salt
\n250g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
\n25g Parmesan, grated
\n25g pecorino, grated
\n300ml extra virgin olive oil<\/p>\n

Toast the pine nuts in a dry pan, and then allow to cool completely. Lightly crush in a pestle and mortar, along with a pinch of salt.
\nAdd the basil leaves a few at a time, and working as quickly as possible, pound them into the mixture until you have a thickish paste.
\nWork in the cheese, and then gradually incorporate the oil, reserving a little for the top.
\nSpoon the pesto into a jar, and cover the top with oil. Refrigerate until use.<\/p>\n

\"red-pepper-pesto-pasta\"<\/a><\/p>\n

Roasted red pepper pesto<\/p>\n

15g \/ 2tbsp pine nuts
\nPinch of salt
\n1 jar roasted red peppers (or 3 red peppers, if you want to roast them yourself)
\n60g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
\n25g Parmesan, grated
\n25g pecorino, grated
\n300ml extra virgin olive oil<\/p>\n

Toast the pine nuts in a dry pan, and then allow to cool completely. Add pine nuts, red peppers and cheese in a blender. Blend at low speed and then gradually incorporate the oil, reserving a little for the top.
\nSpoon the pesto into a jar, and cover the top with oil. Refrigerate until use.<\/p>\n","protected":false},"excerpt":{"rendered":"

Basil pesto 15g \/ 2tbsp pine nuts Pinch of salt 250g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily) 25g Parmesan, grated 25g pecorino, grated 300ml extra virgin olive oil Toast the pine nuts in a dry pan, and then allow to cool completely. Lightly crush…<\/p>\n

Read More “[recipe] Pesto”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-27550","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-7am","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=27550"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27550\/revisions"}],"predecessor-version":[{"id":27553,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/27550\/revisions\/27553"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=27550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=27550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=27550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}