{"id":201233,"title":"Rukolov\u00e9 pesto s vla\u0161sk\u00fdmi o\u0159echy","modified":"2026-10-31T18:23:06+01:00","plain":"Rukolov\u00e9 pesto s opra\u017een\u00fdmi vla\u0161sk\u00fdmi o\u0159echy, parmaz\u00e1nem, \u010desnekem a citronem, rozmixovan\u00e9 za p\u011bt minut.\n\n\n\nSyt\u011b zelen\u00e9 rukolov\u00e9 pesto s peprnou chut\u00ed, h\u0159ejiv\u00fdmi t\u00f3ny opra\u017een\u00fdch vla\u0161sk\u00fdch o\u0159ech\u016f a kapkou citronu, kter\u00e1 o\u017eiv\u00ed olivov\u00fd olej. Hod\u00ed se jako pomaz\u00e1nka k aperitivu, na pe\u010denou zeleninu nebo k dochucen\u00ed ryby t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm. Na 4 porce k aperitivu po\u010d\u00edtejte s 5 minutami. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je rukolov\u00e9 pesto?\n\n\n\nRukolov\u00e9 pesto je neva\u0159en\u00e1 mixovan\u00e1 om\u00e1\u010dka po vzoru bazalkov\u00e9ho pesta: bazalku nahrazuje rukola s v\u00fdrazn\u011bj\u0161\u00ed, t\u00e9m\u011b\u0159 ho\u0159\u010di\u010dnou chut\u00ed a m\u00edsto piniov\u00fdch o\u0159\u00ed\u0161k\u016f se pou\u017e\u00edvaj\u00ed vla\u0161sk\u00e9 o\u0159echy. Obsahuje 25 g rukoly, 25 g vla\u0161sk\u00fdch o\u0159ech\u016f, 50 ml extra panensk\u00e9ho olivov\u00e9ho oleje, 25 g strouhan\u00e9ho parmaz\u00e1nu, \u0161\u0165\u00e1vu z p\u016flky citronu, strou\u017eek \u010desneku a \u0161petku soli.\n\n\n\nKonzistence z\u016fst\u00e1v\u00e1 lehce zrnit\u00e1, s drobn\u00fdmi kousky list\u016f a o\u0159ech\u016f. Ka\u017ed\u00e1 porce k aperitivu m\u00e1 172 kcal a 1 g \u010dist\u00fdch sacharid\u016f.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Bazalkov\u00e9 pesto s opra\u017een\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky.\n\n\n\nP\u016fvod t\u00e9to varianty\n\n\n\nPesto poch\u00e1z\u00ed z Ligurie, kde se p\u0159ipravuje z bazalky, piniov\u00fdch o\u0159\u00ed\u0161k\u016f, parmaz\u00e1nu a pecorina, \u010desneku a olivov\u00e9ho oleje. Jeho n\u00e1zev vych\u00e1z\u00ed z italsk\u00e9ho slovesa ozna\u010duj\u00edc\u00edho tlu\u010den\u00ed, proto\u017ee se om\u00e1\u010dka p\u0159ipravovala v hmo\u017ed\u00ed\u0159i.\n\n\n\nTato varianta zachov\u00e1v\u00e1 stejn\u00fd princip, ale m\u011bn\u00ed zelen\u00e9 listy a o\u0159echy: peprn\u00e1 rukola, rozdrcen\u00e9 a pot\u00e9 opra\u017een\u00e9 vla\u0161sk\u00e9 o\u0159echy, citron pro odleh\u010den\u00ed. Hmo\u017ed\u00ed\u0159 se st\u00e1le hod\u00ed na o\u0159echy, ne\u017e v\u0161e kr\u00e1tce rozmixujete v kuchy\u0148sk\u00e9m robotu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nRukola mus\u00ed b\u00fdt p\u011bkn\u011b zelen\u00e1 a po omyt\u00ed dob\u0159e okapan\u00e1, jinak bude pesto vodnat\u00e9. \u010cerstv\u00e9 vla\u0161sk\u00e9 o\u0159echy bez \u017elukl\u00e9ho z\u00e1pachu dod\u00e1vaj\u00ed pestu plnost a jemn\u011b h\u0159ejivou chu\u0165; m\u016f\u017eete je nahradit pra\u017een\u00fdmi l\u00edskov\u00fdmi o\u0159\u00ed\u0161ky.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Pesto rosso s pe\u010den\u00fdmi paprikami.\n\n\n\nParmaz\u00e1n pesto osol\u00ed a dod\u00e1 mu hloubku chuti umami. Pro variantu bez kravsk\u00e9ho ml\u00e9ka ho nahra\u010fte 25 g strouhan\u00e9ho pecorina, kter\u00e9 je slan\u011bj\u0161\u00ed. Pro bezml\u00e9\u010dnou, paleo a veganskou variantu pou\u017eijte m\u00edsto s\u00fdra 3 l\u017e\u00edce vlo\u010dek lah\u016fdkov\u00e9ho dro\u017ed\u00ed.\n\n\n\n\u0160\u0165\u00e1va z p\u016flky citronu vyva\u017euje olej, prolisovan\u00fd nebo nastrouhan\u00fd strou\u017eek \u010desneku dod\u00e1v\u00e1 pikantnost a \u0161petku soli, nejl\u00e9pe keltsk\u00e9 mo\u0159sk\u00e9, d\u00e1vkujte kv\u016fli s\u00fdru opatrn\u011b.\n\n\n\nPostup a pod\u00e1v\u00e1n\u00ed\n\n\n\nVla\u0161sk\u00e9 o\u0159echy roztlu\u010dte v hmo\u017ed\u00ed\u0159i a pot\u00e9 je nasucho opra\u017ete na mal\u00e9 p\u00e1nvi: uvoln\u00ed vlastn\u00ed olej a jsou hotov\u00e9, jakmile se rozvon\u00ed pra\u017een\u00edm. Mezit\u00edm prolisujte \u010desnek a nastrouhejte s\u00fdr. V\u0161e kr\u00e1tk\u00fdmi pulzy rozmixujte v mal\u00e9m kuchy\u0148sk\u00e9m robotu na lehce zrnit\u00e9 pesto. Trochu s\u00fdra, nebo l\u017e\u00edci lah\u016fdkov\u00e9ho dro\u017ed\u00ed, a trochu oleje si nechte stranou na dolad\u011bn\u00ed konzistence.\n\n\n\nV podobn\u00e9m duchu: Tapen\u00e1da z \u010dern\u00fdch oliv s arty\u010dokem a an\u010dovi\u010dkami.\n\n\n\nUveden\u00e9 4 porce plat\u00ed pro pomaz\u00e1nku k aperitivu; jako om\u00e1\u010dka nebo do sal\u00e1tu stejn\u00e9 mno\u017estv\u00ed vysta\u010d\u00ed na 1 a\u017e 2 porce. Pod\u00e1vejte pesto se syrovou zeleninou, na pe\u010den\u00e9 zelenin\u011b, dr\u016fbe\u017ei \u010di ryb\u011b nebo na bufetov\u00e9m stole vedle vajec mimosa. Do tepl\u00e9ho j\u00eddla ho p\u0159id\u00e1vejte a\u017e po odstaven\u00ed z plotny a zbytek uchov\u00e1vejte v lednici v dob\u0159e uzav\u0159en\u00e9 sklenici a brzy spot\u0159ebujte.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete v\u0161echny m\u00e9 n\u00edzkosacharidov\u00e9 recepty zde.\n\n\n\n\n\n\tRukolov\u00e9 pesto s vla\u0161sk\u00fdmi o\u0159echy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 g rukoly25 g vla\u0161sk\u00fdch o\u0159ech\u016f50 ml olivov\u00e9ho oleje (extra panensk\u00e9ho)25 g parmaz\u00e1nu (nastrouhan\u00e9ho, 1 hrst)0.5 citronu (na \u0161\u0165\u00e1vu)1 \u0161petka soli (keltsk\u00e9 mo\u0159sk\u00e9)1 strou\u017eek \u010desneku\t\n\t\n\t\tO\u0159echy rozdr\u0165te v hmo\u017ed\u00ed\u0159i a opra\u017ete na p\u00e1nvi. M\u016f\u017eete je pra\u017eit nasucho, o\u0159echy samy uvol\u0148uj\u00ed olej.Mezit\u00edm prolisujte nebo nastrouhejte \u010desnek. Nastrouhejte s\u00fdr (pokud ho pou\u017e\u00edv\u00e1te).V\u0161echny suroviny vlo\u017ete do mal\u00e9ho kuchy\u0148sk\u00e9ho robotu a rozmixujte na lehce zrnit\u00e9 pesto.Trochu s\u00fdra nebo 1 l\u017e\u00edci lah\u016fdkov\u00e9ho dro\u017ed\u00ed a trochu olivov\u00e9ho oleje si nechte stranou, abyste po rozmixov\u00e1n\u00ed mohli p\u0159\u00edpadn\u011b upravit konzistenci.\t\n\t\n\t\tMno\u017estv\u00ed na 4 porce je ur\u010deno jako pomaz\u00e1nka k aperitivu. Pokud pesto pou\u017eijete jako om\u00e1\u010dku na t\u011bstoviny nebo do sal\u00e1tu, vysta\u010d\u00ed na 1 a\u017e 2 porce.\nVarianta bez kravsk\u00e9ho ml\u00e9ka: 25 g nastrouhan\u00e9ho pecorina m\u00edsto parmaz\u00e1nu.\nVarianta bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, paleo a vegansk\u00e1: 3 l\u017e\u00edce vlo\u010dek lah\u016fdkov\u00e9ho dro\u017ed\u00ed m\u00edsto s\u00fdra.\nVybaven\u00ed: (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, mal\u00e1 p\u00e1nev bez PFAS, lis na \u010desnek, struhadlo (\u010dty\u0159hrann\u00e9).\n\t\n\t\n\t\tCondimentItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201233","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=201233"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201233\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194167"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}