{"id":180893,"title":"Pesto cu busuioc \u0219i semin\u021be de pin pr\u0103jite, f\u0103r\u0103 usturoi","modified":"2026-10-03T04:44:02+02:00","plain":"Un pesto cu busuioc f\u0103r\u0103 usturoi, cu semin\u021be de pin pr\u0103jite \u0219i l\u0103m\u00e2ie, preg\u0103tit la blender \u00een zece minute.\n\n\n\nSemin\u021be de pin u\u0219or rumenite, un strop de l\u0103m\u00e2ie \u0219i parfum de busuioc proasp\u0103t: acest pesto pune \u00een valoare aromele bine definite. Se \u00eendep\u0103rteaz\u0103 de pesto-ul genovez clasic, pisat \u00een mojar cu usturoi, semin\u021be de pin crude, parmezan \u0219i pecorino, propun\u00e2nd o versiune f\u0103r\u0103 usturoi, cu semin\u021be de pin pr\u0103jite \u0219i l\u0103m\u00e2ie, preg\u0103tit\u0103 la blender. Ave\u021bi nevoie de aproximativ 10 minute, c\u00e2t s\u0103 pr\u0103ji\u021bi semin\u021bele de pin \u0219i apoi s\u0103 mixa\u021bi totul. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 al\u0103turi de sosurile \u0219i dipurile mele keto.\n\n\n\nCe este acest pesto cu busuioc?\n\n\n\nAcest pesto este o past\u0103 verde, fin\u0103 \u0219i u\u0219or de \u00eentins, pe baz\u0103 de busuioc proasp\u0103t, semin\u021be de pin, ulei de m\u0103sline \u0219i un ingredient s\u0103rat, bogat \u00een umami. Ingredientele se mixeaz\u0103 p\u00e2n\u0103 se ob\u021bine un amestec omogen, \u00een care r\u0103m\u00e2n vizibile particule fine.\n\n\n\nEchilibrul s\u0103u se bazeaz\u0103 pe c\u00e2teva contraste bine dozate: busuiocul aduce prospe\u021bimea vegetal\u0103, uleiul de m\u0103sline d\u0103 consisten\u021b\u0103, semin\u021bele de pin pr\u0103jite adaug\u0103 o not\u0103 de nuci pr\u0103jite, iar parmezanul, pecorino sau drojdia inactiv\u0103 ofer\u0103 profunzime gustului. Sucul de l\u0103m\u00e2ie echilibreaz\u0103 gr\u0103simea uleiului \u0219i aduce vioiciune. F\u0103r\u0103 usturoi, busuiocul \u0219i semin\u021bele de pin pr\u0103jite ies mai mult \u00een eviden\u021b\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Hummus de sfecl\u0103 ro\u0219ie f\u0103r\u0103 n\u0103ut.\n\n\n\nO versiune rapid\u0103, cu l\u0103m\u00e2ie \u0219i f\u0103r\u0103 usturoi\n\n\n\nAici, blenderul \u00eenlocuie\u0219te mojarul: un robot de buc\u0103t\u0103rie mic sau un blender vertical este suficient. Fiecare alegere conteaz\u0103: semin\u021bele de pin pr\u0103jite pentru profunzimea gustului, un singur ingredient s\u0103rat pentru arome bine definite \u0219i drojdia inactiv\u0103 pentru o variant\u0103 vegan\u0103.\n\n\n\nServit\u0103 ca past\u0103 tartinabil\u0103 la aperitiv, re\u021beta ajunge pentru patru persoane. Pentru paste sau o salat\u0103 rece, cantitatea corespunde mai degrab\u0103 uneia sau dou\u0103 por\u021bii, \u00een func\u021bie de c\u00e2t de generos o folosi\u021bi.\n\n\n\nIngredientele principale\n\n\n\nBusuiocul proasp\u0103t, aproximativ 25 g, constituie baza sosului. Alege\u021bi frunze aromate, sp\u0103la\u021bi-le, apoi usca\u021bi-le foarte bine, deoarece apa r\u0103mas\u0103 sub\u021biaz\u0103 preparatul \u0219i \u00eei afecteaz\u0103 textura. Semin\u021bele de pin, tot 25 g, dau consisten\u021b\u0103 \u0219i o arom\u0103 de nuci; pr\u0103ji\u021bi-le f\u0103r\u0103 gr\u0103sime p\u00e2n\u0103 devin u\u0219or aurii, apoi l\u0103sa\u021bi-le s\u0103 se r\u0103coreasc\u0103 \u00eenainte de mixare.\n\n\n\nPentru varia\u021bie: Sos rapid de usturoi cu maionez\u0103.\n\n\n\nUleiul de m\u0103sline extravirgin, 50 ml, leag\u0103 ingredientele \u0219i confer\u0103 cremozitate; p\u0103stra\u021bi o parte deoparte pentru a sub\u021bia treptat pasta, f\u0103r\u0103 s\u0103 o \u00eeneca\u021bi \u00een ulei. Sucul de la o jum\u0103tate de l\u0103m\u00e2ie aduce aciditatea care echilibreaz\u0103 gr\u0103simea \u0219i sarea, precum \u0219i prospe\u021bime, f\u0103r\u0103 a garanta p\u0103strarea \u00eendelungat\u0103 a culorii verzi.\n\n\n\nPentru nota s\u0103rat\u0103, este suficient\u0103 o singur\u0103 op\u021biune. Parmezanul ras, 25 g, aduce sare, consisten\u021b\u0103 \u0219i profunzime, cu o intensitate care variaz\u0103 \u00een func\u021bie de maturare; gusta\u021bi \u00eenainte de a ad\u0103uga sare. Pecorino, \u00een aceea\u0219i cantitate, ofer\u0103 un gust mai pronun\u021bat \u0219i mai s\u0103rat; pentru o op\u021biune f\u0103r\u0103 lactoz\u0103, verifica\u021bi eticheta, deoarece laptele de oaie nu garanteaz\u0103 absen\u021ba lactozei. Pentru o versiune vegan\u0103, 3 linguri de fulgi de drojdie inactiv\u0103 \u00eenlocuiesc br\u00e2nza, al\u0103turi de un praf de sare de mare; nu confunda\u021bi drojdia inactiv\u0103 cu drojdia de panifica\u021bie.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPentru o textur\u0103 c\u00e2t mai bun\u0103, mixa\u021bi scurt, \u00een impulsuri; pu\u021bin ulei care se ridic\u0103 la suprafa\u021b\u0103 nu este motiv de \u00eengrijorare: este suficient s\u0103 amesteca\u021bi \u00eenainte de servire, iar dac\u0103 amestecul pare prea dens, ad\u0103uga\u021bi treptat uleiul p\u0103strat deoparte. Semin\u021bele de pin se pr\u0103jesc repede: \u00eentr-o tigaie mic\u0103, \u00eencins\u0103, f\u0103r\u0103 gr\u0103sime, se rumenesc u\u0219or \u0219i cap\u0103t\u0103 o arom\u0103 pr\u0103jit\u0103. Lua\u021bi-le de pe foc imediat ce devin aurii, deoarece notele de ars ar acoperi gustul busuiocului.\n\n\n\nDescoperi\u021bi \u0219i: Compot de rubarb\u0103 f\u0103r\u0103 zah\u0103r.\n\n\n\nAcest pesto se serve\u0219te pe p\u00e2ine pr\u0103jit\u0103, cu crudit\u0103\u021bi, \u00eentr-o salat\u0103 sau cu legume la gr\u0103tar, bine scurse. Merge foarte bine \u0219i cu pe\u0219te g\u0103tit la air fryer sau cu creve\u021bi, iar dac\u0103 \u00eel folosi\u021bi la paste, \u00eencorpora\u021bi-l dup\u0103 ce le-a\u021bi luat de pe foc, sub\u021biindu-l cu pu\u021bin\u0103 ap\u0103 de la fierbere. Pune\u021bi-l f\u0103r\u0103 \u00eent\u00e2rziere la frigider, \u00eentr-un recipient curat \u0219i \u00eenchis ermetic, sau congela\u021bi-l \u00een por\u021bii mici pentru a-l p\u0103stra mai mult timp. Cu aceste cantit\u0103\u021bi, calcula\u021bi 1 g de carbohidra\u021bi net per por\u021bie, dac\u0103 \u00eemp\u0103r\u021bi\u021bi preparatul \u00een patru por\u021bii de aperitiv; valoarea depinde de alegerea br\u00e2nzei sau a drojdiei \u0219i de cantitatea de l\u0103m\u00e2ie.\n\n\n\nG\u0103si\u021bi \u0219i alte preparate de acest fel printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tPesto cu busuioc \u0219i semin\u021be de pin pr\u0103jite\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 g busuioc proasp\u0103t (adic\u0103 aproximativ 1 plant\u0103 mic\u0103)25 g semin\u021be de pin50 ml ulei de m\u0103sline extravirgin0.5 l\u0103m\u00e2ie (zeama)25 g de parmezan (ras, aproximativ 1 m\u00e2n\u0103, sau Pecorino, br\u00e2nz\u0103 de oaie f\u0103r\u0103 lactoz\u0103, sau 3 linguri de fulgi de drojdie nutritiv\u0103, pentru o variant\u0103 vegan\u0103)1 v\u00e2rf de cu\u021bit sare (de mare celtic\u0103)\t\n\t\n\t\tPr\u0103ji\u021bi semin\u021bele de pin \u00eentr-o tigaie \u00eencins\u0103, f\u0103r\u0103 ulei.Rade\u021bi br\u00e2nza (dac\u0103 folosi\u021bi).Mixa\u021bi toate ingredientele \u00een robotul de buc\u0103t\u0103rie. P\u0103stra\u021bi deoparte pu\u021bin ulei de m\u0103sline \u0219i \u00eencepe\u021bi cu doar 1 m\u00e2n\u0103 de br\u00e2nz\u0103 sau 3 linguri de drojdie inactiv\u0103. Apoi, aprecia\u021bi consisten\u021ba dorit\u0103 \u0219i mai ad\u0103uga\u021bi c\u00e2te pu\u021bin.\t\n\t\n\t\tCele 4 por\u021bii corespund cantit\u0103\u021bii de pesto servite ca past\u0103 tartinabil\u0103 la aperitiv. Pentru un sos de paste sau o salat\u0103 rece, aceast\u0103 cantitate corespunde la 1 sau 2 por\u021bii.\nUstensile: Robot de buc\u0103t\u0103rie (mic) sau blender vertical, Tigaie mic\u0103 f\u0103r\u0103 PFAS, R\u0103z\u0103toare (cu patru fe\u021be).\n\t\n\t\n\t\tSauceItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=180893"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180893\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178624"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=180893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=180893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=180893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}