{"id":200449,"title":"Pesto bez \u010desneku s bazalkou a pra\u017een\u00fdmi piniemi","modified":"2026-10-31T18:10:49+01:00","plain":"Bazalkov\u00e9 pesto bez \u010desneku, s opra\u017een\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky a citronem, rozmixovan\u00e9 za deset minut.\n\n\n\nLehce dozlatova opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky, trocha citronu a v\u016fn\u011b \u010derstv\u00e9 bazalky: toto pesto s\u00e1z\u00ed na \u010dist\u00e9 chut\u011b. Od klasick\u00e9ho janovsk\u00e9ho pesta, kter\u00e9 se tlu\u010de v hmo\u017ed\u00ed\u0159i s \u010desnekem, syrov\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky, parmaz\u00e1nem a pecorinem, se li\u0161\u00ed t\u00edm, \u017ee neobsahuje \u010desnek, pou\u017e\u00edv\u00e1 opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky a citron a p\u0159ipravuje se v mix\u00e9ru. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 10 minutami na opra\u017een\u00ed o\u0159\u00ed\u0161k\u016f a n\u00e1sledn\u00e9 rozmixov\u00e1n\u00ed. Tento recept najdete mezi m\u00fdmi keto om\u00e1\u010dkami a dipy.\n\n\n\nCo je toto bazalkov\u00e9 pesto?\n\n\n\nToto pesto je zelen\u00e1, vl\u00e1\u010dn\u00e1 a snadno rozt\u00edrateln\u00e1 pasta, jej\u00ed\u017e z\u00e1klad tvo\u0159\u00ed \u010derstv\u00e1 bazalka, piniov\u00e9 o\u0159\u00ed\u0161ky, olivov\u00fd olej a slan\u00e1 surovina bohat\u00e1 na umami. Suroviny se mixuj\u00ed do rovnom\u011brn\u00e9 sm\u011bsi, v n\u00ed\u017e z\u016fst\u00e1vaj\u00ed viditeln\u00e9 drobn\u00e9 \u010d\u00e1ste\u010dky.\n\n\n\nJeho vyv\u00e1\u017eenost stoj\u00ed na n\u011bkolika pe\u010dliv\u011b slad\u011bn\u00fdch kontrastech: bazalka dod\u00e1v\u00e1 bylinnou sv\u011b\u017eest, olivov\u00fd olej plnost, opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky pra\u017een\u00fd o\u0159\u00ed\u0161kov\u00fd t\u00f3n a parmaz\u00e1n, pecorino nebo lah\u016fdkov\u00e9 dro\u017ed\u00ed v\u00fdraznou chu\u0165. Citronov\u00e1 \u0161\u0165\u00e1va vyva\u017euje tu\u010dnost oleje a dod\u00e1v\u00e1 sv\u011b\u017eest. Bez \u010desneku v\u00edce vyniknou bazalka i opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Hummus z \u010derven\u00e9 \u0159epy bez cizrny.\n\n\n\nRychl\u00e1 varianta s citronem a bez \u010desneku\n\n\n\nHmo\u017ed\u00ed\u0159 zde nahrazuje mix\u00e9r: posta\u010d\u00ed mal\u00fd kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r. Ka\u017ed\u00e1 volba m\u00e1 sv\u016fj v\u00fdznam, opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky pro hloubku chuti, jedin\u00e1 slan\u00e1 surovina pro \u010dist\u00e9 chut\u011b a lah\u016fdkov\u00e9 dro\u017ed\u00ed pro veganskou variantu.\n\n\n\nJako pomaz\u00e1nka k aperitivu vysta\u010d\u00ed tento recept pro \u010dty\u0159i osoby. K t\u011bstovin\u00e1m nebo do studen\u00e9ho sal\u00e1tu odpov\u00edd\u00e1 sp\u00ed\u0161e jedn\u00e9 a\u017e dv\u011bma porc\u00edm podle toho, jak \u0161t\u011bd\u0159e pesto pou\u017eijete.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad om\u00e1\u010dky tvo\u0159\u00ed \u010derstv\u00e1 bazalka, p\u0159ibli\u017en\u011b 25 g. Vyberte vo\u0148av\u00e9 l\u00edstky, omyjte je a pot\u00e9 je velmi pe\u010dliv\u011b osu\u0161te, proto\u017ee zbytkov\u00e1 voda sm\u011bs \u0159ed\u00ed a kaz\u00ed jej\u00ed konzistenci. Piniov\u00e9 o\u0159\u00ed\u0161ky, rovn\u011b\u017e 25 g, dod\u00e1vaj\u00ed plnost a o\u0159\u00ed\u0161kovou chu\u0165. Opra\u017ete je nasucho lehce dozlatova a p\u0159ed mixov\u00e1n\u00edm je nechte zchladnout do vla\u017ena.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Rukolov\u00e9 pesto s vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nPro obm\u011bnu: Rychl\u00e1 \u010desnekov\u00e1 om\u00e1\u010dka s majon\u00e9zou.\n\n\n\nExtra panensk\u00fd olivov\u00fd olej, 50 ml, sm\u011bs spoj\u00ed a dod\u00e1 j\u00ed jemnost; \u010d\u00e1st si ponechte stranou, abyste pastu mohli postupn\u011b na\u0159edit, ani\u017e byste ji zalili p\u0159\u00edli\u0161 velk\u00fdm mno\u017estv\u00edm oleje. \u0160\u0165\u00e1va z p\u016flky citronu dod\u00e1v\u00e1 kyselost, kter\u00e1 vyva\u017euje tu\u010dnost a slanost, i sv\u011b\u017eest, nezaru\u010duje v\u0161ak trvale zelenou barvu.\n\n\n\nPro slanou chu\u0165 sta\u010d\u00ed jedin\u00e1 z mo\u017enost\u00ed. Strouhan\u00fd parmaz\u00e1n, 25 g, dod\u00e1v\u00e1 slanost, strukturu a hloubku chuti. Jeho intenzita se li\u0161\u00ed podle d\u00e9lky zr\u00e1n\u00ed, proto p\u0159ed solen\u00edm ochutnejte. Pecorino ve stejn\u00e9m mno\u017estv\u00ed dod\u00e1 v\u00fdrazn\u011bj\u0161\u00ed a slan\u011bj\u0161\u00ed chu\u0165; pokud pot\u0159ebujete bezlakt\u00f3zovou variantu, zkontrolujte etiketu, proto\u017ee ov\u010d\u00ed ml\u00e9ko nezaru\u010duje nep\u0159\u00edtomnost lakt\u00f3zy. Ve vegansk\u00e9 verzi s\u00fdr nahrad\u00ed 3 l\u017e\u00edce vlo\u010dkov\u00e9ho lah\u016fdkov\u00e9ho dro\u017ed\u00ed, nezam\u011b\u0148ujte ho s peka\u0159sk\u00fdm dro\u017ed\u00edm, a \u0161petka mo\u0159sk\u00e9 soli.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nPro nejlep\u0161\u00ed konzistenci mixujte kr\u00e1tce, po pulzech; trocha oleje na povrchu nen\u00ed d\u016fvod k obav\u00e1m, p\u0159ed pod\u00e1v\u00e1n\u00edm sta\u010d\u00ed pesto prom\u00edchat. Pokud je sm\u011bs p\u0159\u00edli\u0161 hust\u00e1, postupn\u011b p\u0159id\u00e1vejte odlo\u017een\u00fd olej. Opra\u017een\u00ed piniov\u00fdch o\u0159\u00ed\u0161k\u016f je rychl\u00e9: na mal\u00e9 rozp\u00e1len\u00e9 p\u00e1nvi bez tuku zezl\u00e1tnou a rozvon\u00ed se pra\u017eenou v\u016fn\u00ed. Jakmile jsou zlatav\u00e9, odstavte je z ohn\u011b, proto\u017ee p\u0159ip\u00e1len\u00e1 chu\u0165 by p\u0159ehlu\u0161ila bazalku.\n\n\n\nObjevte tak\u00e9: Rebarborov\u00fd rozvar bez cukru.\n\n\n\nToto pesto pod\u00e1vejte na ope\u010den\u00e9m pe\u010divu, se syrovou zeleninou, v sal\u00e1tu nebo s grilovanou zeleninou, kterou jste nechali dob\u0159e okapat. V\u00fdborn\u011b se hod\u00ed tak\u00e9 k ryb\u011b p\u0159ipraven\u00e9 v horkovzdu\u0161n\u00e9 frit\u00e9ze nebo ke krevet\u00e1m. Do t\u011bstovin ho vm\u00edchejte a\u017e po odstaven\u00ed z ohn\u011b a na\u0159e\u010fte trochou vody z jejich va\u0159en\u00ed. Bez prodlen\u00ed ho ulo\u017ete do lednice v \u010dist\u00e9, vzduchot\u011bsn\u00e9 n\u00e1dob\u011b, nebo ho pro del\u0161\u00ed uchov\u00e1n\u00ed zamrazte po mal\u00fdch porc\u00edch. P\u0159i uveden\u00e9m mno\u017estv\u00ed po\u010d\u00edtejte s 1 g \u010dist\u00fdch sacharid\u016f na porci, pokud pesto rozd\u011bl\u00edte na \u010dty\u0159i porce k aperitivu. Tato hodnota z\u00e1vis\u00ed na volb\u011b s\u00fdra \u010di dro\u017ed\u00ed a na mno\u017estv\u00ed citronu.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tBazalkov\u00e9 pesto s pra\u017een\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 g bazalky (\u010derstv\u00e9, p\u0159ibli\u017en\u011b 1 mal\u00e1 rostlinka)25 g piniov\u00fdch o\u0159\u00ed\u0161k\u016f50 ml olivov\u00e9ho oleje (extra panensk\u00e9ho)0.5 citronu (\u0161\u0165\u00e1va)25 g parmaz\u00e1nu (nastrouhan\u00e9ho, p\u0159ibli\u017en\u011b 1 hrst, nebo pecorina, ov\u010d\u00edho s\u00fdra bez lakt\u00f3zy, p\u0159\u00edpadn\u011b 3 l\u017e\u00edce lah\u016fdkov\u00e9ho dro\u017ed\u00ed ve vlo\u010dk\u00e1ch pro veganskou verzi)1 \u0161petka soli ((keltsk\u00e9 mo\u0159sk\u00e9))\t\n\t\n\t\tPiniov\u00e9 o\u0159\u00ed\u0161ky opra\u017ete na rozp\u00e1len\u00e9 p\u00e1nvi bez oleje.Nastrouhejte s\u00fdr (pokud ho pou\u017e\u00edv\u00e1te).V\u0161echny suroviny rozmixujte v kuchy\u0148sk\u00e9m robotu. Trochu olivov\u00e9ho oleje si nechte stranou a za\u010dn\u011bte pouze s 1 hrst\u00ed s\u00fdra nebo 3 l\u017e\u00edcemi lah\u016fdkov\u00e9ho dro\u017ed\u00ed. Pot\u00e9 posu\u010fte konzistenci a podle pot\u0159eby postupn\u011b p\u0159id\u00e1vejte.\t\n\t\n\t\t4 porce odpov\u00eddaj\u00ed pestu pod\u00e1van\u00e9mu jako pomaz\u00e1nka k aperitivu. Pokud pesto pou\u017eijete jako om\u00e1\u010dku na t\u011bstoviny nebo do studen\u00e9ho sal\u00e1tu, vysta\u010d\u00ed na 1 nebo 2 porce.\nVybaven\u00ed: (Mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, mal\u00e1 p\u00e1nev bez PFAS, struhadlo (\u010dty\u0159hrann\u00e9).\n\t\n\t\n\t\tSauceItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200449","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=200449"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200449\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178624"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}