{"id":200362,"title":"Pesto z pe\u010den\u00fdch paprik bez raj\u010dat","modified":"2026-10-31T18:10:01+01:00","plain":"Pesto rosso bez raj\u010dat: barvu a chu\u0165 mu dod\u00e1vaj\u00ed pe\u010den\u00e1 \u010derven\u00e1 paprika, konfitovan\u00fd \u010desnek a mandlov\u00e9 m\u00e1slo.\n\n\n\nPe\u010den\u00e1 \u010derven\u00e1 paprika pust\u00ed sladkou \u0161\u0165\u00e1vu, \u010desnek v troub\u011b z\u00edsk\u00e1 kr\u00e9movou konzistenci a mandlov\u00e9 m\u00e1slo v\u0161e zjemn\u00ed a spoj\u00ed v hustou \u010dervenou pastu. V tomto pestu rosso nahrazuj\u00ed su\u0161en\u00e1 raj\u010data a bazalku pe\u010den\u00e1 paprika a su\u0161en\u00e1 \u0161alv\u011bj, tak\u017ee vznikne rozt\u00edrateln\u00e1 om\u00e1\u010dka bez raj\u010dat. Na pe\u010den\u00ed papriky po\u010d\u00edtejte p\u0159ibli\u017en\u011b se 45 minutami p\u0159i 200 \u00b0C a na jednu porci p\u0159ipadaj\u00ed 2 g \u010dist\u00fdch sacharid\u016f. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je pesto rosso?\n\n\n\nN\u00e1zvem pesto rosso zde ozna\u010dujeme hustou \u010dervenou mixovanou om\u00e1\u010dku podobnou pestu, ale bez raj\u010dat. Barvu j\u00ed dod\u00e1v\u00e1 pe\u010den\u00e1 \u010derven\u00e1 paprika, kter\u00e1 nahrazuje su\u0161en\u00e1 raj\u010data. Jej\u00ed konzistenci tvo\u0159\u00ed mandle, olivov\u00fd olej a strouhan\u00fd s\u00fdr nebo rostlinn\u00e1 alternativa. Je dostate\u010dn\u011b hust\u00e1, aby se dala rozt\u00edrat a nest\u00e9kala.\n\n\n\nZ\u00e1klad tvo\u0159\u00ed pe\u010den\u00e1 paprika, pe\u010den\u00e1 palice \u010desneku, mandle, mandlov\u00e9 m\u00e1slo, su\u0161en\u00e1 \u0161alv\u011bj a extra panensk\u00fd olivov\u00fd olej. Slanost a chu\u0165 umami dod\u00e1 parmaz\u00e1n, pecorino nebo vlo\u010dky lah\u016fdkov\u00e9ho dro\u017ed\u00ed, kter\u00e9 se hod\u00ed do verze bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Baba ganoush z lilku ope\u010den\u00e9ho na p\u00e1nvi.\n\n\n\nObm\u011bna klasick\u00e9ho pesta rosso\n\n\n\nKlasick\u00e9 pesto rosso stoj\u00ed na su\u0161en\u00fdch raj\u010datech, bazalce, piniov\u00fdch o\u0159\u00ed\u0161c\u00edch nebo mandl\u00edch, parmaz\u00e1nu, \u010desneku a olivov\u00e9m oleji. Tato verze se od n\u011bj li\u0161\u00ed: raj\u010data nahrazuje pe\u010denou \u010dervenou paprikou, m\u00edsto syrov\u00e9ho \u010desneku pou\u017e\u00edv\u00e1 pe\u010den\u00fd a bazalku vym\u011b\u0148uje za su\u0161enou \u0161alv\u011bj.\n\n\n\nTato volba m\u011bn\u00ed v\u00fdslednou chu\u0165ovou rovnov\u00e1hu. Su\u0161en\u00e1 raj\u010data obvykle dod\u00e1vaj\u00ed koncentrovanou, nakyslou a slanou chu\u0165, zat\u00edmco pe\u010den\u00e1 paprika nab\u00edz\u00ed jemn\u011bj\u0161\u00ed chu\u0165 a p\u0159irozenou \u0161\u0165\u00e1vu, kter\u00e1 pom\u00e1h\u00e1 upravit konzistenci.\n\n\n\n\u010cesnek pe\u010den\u00fd ve slupce ztr\u00e1c\u00ed ostrost a z\u00edsk\u00e1v\u00e1 t\u00e9m\u011b\u0159 kr\u00e9movou konzistenci. Mandlov\u00e9 m\u00e1slo p\u0159id\u00e1v\u00e1 na jemnosti bez pou\u017eit\u00ed smetany a \u0161alv\u011bj dod\u00e1v\u00e1 bylinn\u00fd, lehce d\u0159evit\u00fd t\u00f3n. V\u00fdsledkem je \u010derven\u00e9 a kr\u00e9mov\u00e9 pesto rosso, ov\u0161em bez raj\u010dat.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Rukolov\u00e9 pesto s vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n\u010cerven\u00e1 paprika dod\u00e1v\u00e1 barvu a hlavn\u00ed chu\u0165. P\u0159i pe\u010den\u00ed vcelku zm\u011bkne a sesedne, jej\u00ed cukry se koncentruj\u00ed a uvoln\u00ed cennou \u0161\u0165\u00e1vu; po oloup\u00e1n\u00ed a odstran\u011bn\u00ed sem\u00ednek dod\u00e1 barvu, vl\u00e1\u010dnost a jemnou nasl\u00e1dlou chu\u0165. Pe\u010den\u00e1 palice \u010desneku dod\u00e1v\u00e1 \u010desnekovou chu\u0165 bez ostrosti syrov\u00e9ho \u010desneku: strou\u017eky jsou po upe\u010den\u00ed m\u011bkk\u00e9, vytla\u010d\u00edte je stisknut\u00edm spodn\u00ed \u010d\u00e1sti palice a dodaj\u00ed chu\u0165 p\u0159ipom\u00ednaj\u00edc\u00ed konfitovan\u00fd \u010desnek.\n\n\n\nPro obm\u011bnu: Keto muhammara.\n\n\n\n20 g mandl\u00ed, cel\u00fdch nebo mlet\u00fdch, dod\u00e1 om\u00e1\u010dce hutnost a po rozmixov\u00e1n\u00ed lehce zrnitou strukturu. 2 l\u017e\u00edce mandlov\u00e9ho m\u00e1sla maj\u00ed jinou \u00falohu: sm\u011bs spoj\u00ed, zjemn\u00ed chu\u0165 a dodaj\u00ed om\u00e1\u010dce kr\u00e9mov\u011bj\u0161\u00ed konzistenci. M\u00e1slo z loupan\u00fdch mandl\u00ed vytvo\u0159\u00ed hlad\u0161\u00ed strukturu, m\u00e1slo z neloupan\u00fdch mandl\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nParmaz\u00e1n, pecorino nebo vlo\u010dky lah\u016fdkov\u00e9ho dro\u017ed\u00ed dod\u00e1vaj\u00ed slanost a umami; p\u0159i pou\u017eit\u00ed s\u00fdr\u016f om\u00e1\u010dku p\u0159ed dosolen\u00edm ochutnejte. Mal\u00e9 mno\u017estv\u00ed extra panensk\u00e9ho olivov\u00e9ho oleje om\u00e1\u010dku spoj\u00ed a dod\u00e1 j\u00ed lesk. Su\u0161en\u00e1 \u0161alv\u011bj v\u0161e provon\u00ed, s\u016fl je podle zvolen\u00e9ho s\u00fdra voliteln\u00e1 a odlo\u017een\u00e1 \u0161\u0165\u00e1va z papriky poslou\u017e\u00ed jen tehdy, kdy\u017e je pot\u0159eba pastu z\u0159edit.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch za\u010d\u00edn\u00e1 v troub\u011b: pe\u010dte 45 minut p\u0159i 200 \u00b0C, dokud paprika nezm\u011bkne a nesesedne a slupka nebude svra\u0161t\u011bl\u00e1, m\u00edsty s puch\u00fd\u0159i. \u010cesnek je hotov\u00fd, kdy\u017e lze strou\u017eky tlakem vytla\u010dit ze slupek. P\u0159i mixov\u00e1n\u00ed je lep\u0161\u00ed om\u00e1\u010dku nezpracov\u00e1vat p\u0159\u00edli\u0161 dlouho: nejprve rozmixujte mandle, pot\u00e9 p\u0159idejte papriku, pe\u010den\u00fd \u010desnek, mandlov\u00e9 m\u00e1slo, s\u00fdr nebo dro\u017ed\u00ed, olej a \u0161alv\u011bj. \u0160\u0165\u00e1vu z papriky p\u0159il\u00e9vejte postupn\u011b, aby pasta z\u016fstala hust\u00e1.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Pesto s bazalkou a opra\u017een\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky.\n\n\n\nTuto sm\u011bs s \u010desnekem a olejem rychle zchla\u010fte a pot\u00e9 uchov\u00e1vejte v lednici v \u010dist\u00e9 uzav\u0159en\u00e9 n\u00e1dob\u011b; pro del\u0161\u00ed skladov\u00e1n\u00ed ji zamrazte po mal\u00fdch porc\u00edch. K t\u011bstovin\u00e1m se zeleninou, lilku z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo cuket\u00e1m z horkovzdu\u0161n\u00e9 frit\u00e9zy ji p\u0159id\u00e1vejte a\u017e po odstaven\u00ed z ohn\u011b, aby si zachovala konzistenci. A\u0165 u\u017e ji pod\u00e1v\u00e1te jako dip k syrov\u00e9 zelenin\u011b, nebo jako dochucovadlo ke grilovan\u00fdm pokrm\u016fm, na porci p\u0159ipadaj\u00ed 2 g \u010dist\u00fdch sacharid\u016f. Jde o orienta\u010dn\u00ed \u00fadaj, kter\u00fd m\u016f\u017ee podle pou\u017eit\u00fdch surovin stoupnout na 5 nebo 6 g.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tPesto rosso s pe\u010den\u00fdmi paprikami (bez raj\u010dat)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 paprika (\u010derven\u00e1)1 palice \u010desneku1 l\u017ei\u010dka \u0161alv\u011bje (su\u0161en\u00e9)20 g mandl\u00ed (nebo mlet\u00fdch mandl\u00ed)2 l\u017e\u00edce mandlov\u00e9ho m\u00e1sla1 hrst parmaz\u00e1nu (strouhan\u00e9ho, nebo pecorina, ov\u010d\u00edho s\u00fdra bez lakt\u00f3zy, nebo vlo\u010dek lah\u016fdkov\u00e9ho dro\u017ed\u00ed)1 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f. Papriku omyjte a osu\u0161te. Stopku ponechte na m\u00edst\u011b, pozd\u011bji za ni budete moci papriku uchopit.Z palice \u010desneku odstra\u0148te vn\u011bj\u0161\u00ed slupky, ale v\u0161echny strou\u017eky ponechte pohromad\u011b a neporu\u0161en\u00e9. Se\u0159\u00edzn\u011bte horn\u00ed konce v\u0161ech strou\u017ek\u016f. \u0158ezn\u00e9 plochy pokapejte trochou oleje. Palici \u010desneku zabalte do alobalu.Papriku polo\u017ete na ro\u0161t v troub\u011b (jen tak, bez dal\u0161\u00edch \u00faprav). Vedle polo\u017ete zabalenou palici \u010desneku. Nastavte minutku na 45 minut.Papriku a \u010desnek vyjm\u011bte z trouby a nechte vychladnout. Po\u010dkejte alespo\u0148 p\u0159ibli\u017en\u011b 5 minut, abyste mohli pokra\u010dovat, ani\u017e byste si pop\u00e1lili ruce.Papriku oloupejte a odstra\u0148te sem\u00ednka. Pokud je hodn\u011b \u0161\u0165avnat\u00e1, dejte trochu \u0161\u0165\u00e1vy stranou. Nevyl\u00e9vejte ji, pozd\u011bji se m\u016f\u017ee hodit na z\u0159ed\u011bn\u00ed pesta.Ze strou\u017ek\u016f vyma\u010dkejte \u010desnek. Nejsnaz\u0161\u00ed je ponechat strou\u017eky spojen\u00e9 v palici a tla\u010dit od spodn\u00ed \u010d\u00e1sti sm\u011brem k otvoru.Nastrouhejte s\u00fdr (pokud ho pou\u017e\u00edv\u00e1te).Mandle vlo\u017ete do kuchy\u0148sk\u00e9ho robotu a rozemelte najemno.P\u0159idejte papriku a \u010desnek spolu s o\u0159echov\u00fdm m\u00e1slem, s\u00fdrem nebo lah\u016fdkov\u00fdm dro\u017ed\u00edm, olivov\u00fdm olejem a \u0161alv\u011bj\u00ed. Podle chuti p\u0159\u00edpadn\u011b p\u0159idejte trochu soli. Kr\u00e1tce a d\u016fkladn\u011b rozmixujte.Podle konzistence p\u0159idejte je\u0161t\u011b trochu odlo\u017een\u00e9 \u0161\u0165\u00e1vy z papriky. Pokud je pesto st\u00e1le p\u0159\u00edli\u0161 hust\u00e9, z\u0159e\u010fte ho vodou. Obsah vody v paprice se m\u016f\u017ee zna\u010dn\u011b li\u0161it, v\u011bt\u0161inou v\u0161ak dal\u0161\u00ed \u0159ed\u011bn\u00ed nen\u00ed pot\u0159eba.\t\n\t\n\t\tVybaven\u00ed: trouba s ro\u0161tem, vyh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, (mal\u00fd) kuchy\u0148sk\u00fd robot, n\u016f\u017e.\n\t\n\t\n\t\tSauceItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200362"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200362\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178442"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}