{"id":545,"date":"2014-08-27T21:17:00","date_gmt":"2014-08-27T21:17:00","guid":{"rendered":"https:\/\/madawkuchni.wordpress.com\/2014\/08\/27\/pesto-z-bazylii-i-slonecznika\/"},"modified":"2015-09-07T12:43:26","modified_gmt":"2015-09-07T12:43:26","slug":"pesto-z-bazylii-i-slonecznika","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=545","title":{"rendered":"Pesto z bazylii i s\u0142onecznika"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: justify;\"><strong>Zawsze chcia\u0142am spr\u00f3bowa\u0107 pesto. Koniecznie chcia\u0142am przygotowa\u0107 je tradycyjnie, przy pomocy mo\u017adzierza. Niestety nie mam takiego sprz\u0119tu i nie umiem znale\u017a\u0107 go na \u017cadnym pchlim targu. Postanowi\u0142am zmiksowa\u0107 pesto za pomoc\u0105 blendera. Tak bardziej futurystycznie. Smakuje pewnie tak samo, ale jednak \u017cal mi, \u017ce nie zosta\u0142o utarte w mo\u017adzierzu. Nast\u0119pne na pewno b\u0119dzie. <a href=\"http:\/\/kuchenne-wedrowki.blogspot.com\/2013\/07\/pesto-z-bazylii-i-sonecznika-caprese-z.html\" target=\"_blank\">Inspiracja<\/a>.<\/strong><\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><i>Sk\u0142adniki<\/i>:<\/div>\n<div style=\"text-align: justify;\">&#8211; 20 du\u017cych li\u015bci \u015bwie\u017cej bazylii<\/div>\n<div style=\"text-align: justify;\">&#8211; 2 \u0142y\u017cki ziaren s\u0142onecznika<\/div>\n<div style=\"text-align: justify;\">&#8211; 3 \u0142y\u017cki oliwy z oliwek<\/div>\n<div style=\"text-align: justify;\">&#8211; szczypta soli<\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4373\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto2-595x396.jpg\" alt=\"pesto2\" width=\"595\" height=\"396\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto2-595x396.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto2.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><i>Wykonanie<\/i>:<\/div>\n<div style=\"text-align: justify;\">Ziarna s\u0142onecznika podpra\u017cy\u0107 na suchej patelni do uzyskania z\u0142otego koloru. Odstawi\u0107 do ostygni\u0119cia.<\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><\/div>\n<div style=\"text-align: justify;\">Do plastikowej miski w\u0142o\u017cy\u0107 wszystkie sk\u0142adniki, zetrze\u0107 blenderem na jednolit\u0105 mas\u0119. Domowe pesto mo\u017cna przechowywa\u0107 w lod\u00f3wce ok tygodnia. Trzeba je w\u0142o\u017cy\u0107 do pojemnika, przykry\u0107 warstw\u0105 oliwy z oliwek i zamkn\u0105\u0107 szczelne wieczko.<\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4372\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto1-595x396.jpg\" alt=\"pesto1\" width=\"595\" height=\"396\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto1-595x396.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2014\/08\/pesto1.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zawsze chcia\u0142am spr\u00f3bowa\u0107 pesto. Koniecznie chcia\u0142am przygotowa\u0107 je tradycyjnie, przy pomocy mo\u017adzierza. Niestety nie mam takiego sprz\u0119tu i nie umiem znale\u017a\u0107 go na \u017cadnym pchlim targu. Postanowi\u0142am zmiksowa\u0107 pesto za pomoc\u0105 blendera. Tak bardziej futurystycznie. Smakuje pewnie tak samo, ale jednak \u017cal mi, \u017ce nie zosta\u0142o utarte w mo\u017adzierzu. Nast\u0119pne na pewno b\u0119dzie. Inspiracja. Sk\u0142adniki: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inneprzetwory"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=545"}],"version-history":[{"count":4,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/545\/revisions"}],"predecessor-version":[{"id":4377,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/545\/revisions\/4377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/4374"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}