{"id":195644,"title":"Pesto de rucola cu nuci","modified":"2026-10-30T21:33:12+01:00","plain":"Un pesto de rucola cu nuci pr\u0103jite, parmezan, usturoi \u0219i l\u0103m\u00e2ie, mixat \u00een cinci minute.\n\n\n\nUn pesto de rucola de un verde intens, cu gust piperat, aroma cald\u0103 a nucilor pr\u0103jite \u0219i o not\u0103 de l\u0103m\u00e2ie care \u00eenvioreaz\u0103 uleiul de m\u0103sline. Se \u00eentinde pe p\u00e2ine ca aperitiv, se pune peste legume coapte sau se adaug\u0103 peste pe\u0219te chiar \u00eenainte de servire. Ai nevoie de 5 minute pentru 4 por\u021bii de aperitiv. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de sosuri \u0219i creme keto.\n\n\n\nCe este pesto de rucola ?\n\n\n\nPesto de rucola este un sos crud, mixat dup\u0103 modelul celui cu busuioc : rucola \u00eenlocuie\u0219te busuiocul \u0219i are un gust mai intens, aproape de mu\u0219tar, iar nucile iau locul semin\u021belor de pin. Con\u021bine 25 g de rucola, 25 g de nuci, 50 ml de ulei de m\u0103sline extravirgin, 25 g de parmezan ras, zeama de la o jum\u0103tate de l\u0103m\u00e2ie, un c\u0103\u021bel de usturoi \u0219i un praf de sare.\n\n\n\nTextura r\u0103m\u00e2ne u\u0219or grunjoas\u0103, cu buc\u0103\u021bele de frunze \u0219i nuci. Fiecare por\u021bie de aperitiv are 172 kcal \u0219i 1 g de carbohidra\u021bi ne\u021bi.\n\n\n\nDescoper\u0103 \u0219i : Pesto cu busuioc \u0219i semin\u021be de pin pr\u0103jite.\n\n\n\nOriginea acestei variante\n\n\n\nPesto provine din Liguria, unde se prepar\u0103 cu busuioc, semin\u021be de pin, parmezan \u0219i pecorino, usturoi \u0219i ulei de m\u0103sline. Numele s\u0103u vine de la verbul italian care \u00eenseamn\u0103 a pisa, deoarece sosul se prepara \u00een mojar.\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 principiul \u0219i schimb\u0103 verdea\u021ba \u0219i fructele oleaginoase : rucola piperat\u0103, nuci pisate \u0219i apoi pr\u0103jite, l\u0103m\u00e2ie pentru un gust mai u\u0219or. Mojarul este folosit \u00een continuare pentru nuci, \u00eenainte de o mixare rapid\u0103 \u00een robot.\n\n\n\nIngredientele principale\n\n\n\nRucola trebuie s\u0103 fie de un verde intens \u0219i bine scurs\u0103 dup\u0103 sp\u0103lare, altfel sosul pesto devine apos. Nucile, proaspete \u0219i f\u0103r\u0103 miros de r\u00e2nced, \u00eei dau consisten\u021b\u0103 \u0219i o arom\u0103 cald\u0103, delicat\u0103 ; le po\u021bi \u00eenlocui cu alune de p\u0103dure pr\u0103jite.\n\n\n\n\u00cencearc\u0103 \u0219i : Pesto rosso cu ardei cop\u021bi.\n\n\n\nParmezanul s\u0103reaz\u0103 sosul pesto \u0219i \u00eei d\u0103 profunzimea gustului umami. Pentru o variant\u0103 f\u0103r\u0103 lapte de vac\u0103, \u00eel po\u021bi \u00eenlocui cu 25 g de pecorino ras, care are un gust mai s\u0103rat. Pentru o variant\u0103 f\u0103r\u0103 lactate, paleo \u0219i vegan\u0103, 3 linguri de fulgi de drojdie inactiv\u0103 \u00eenlocuiesc br\u00e2nza.\n\n\n\nZeama de la o jum\u0103tate de l\u0103m\u00e2ie echilibreaz\u0103 uleiul, c\u0103\u021belul de usturoi zdrobit sau ras aduce o not\u0103 iute, iar praful de sare, de preferat sare de mare celtic\u0103, trebuie dozat cu grij\u0103 din cauza br\u00e2nzei.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPiseaz\u0103 nucile \u00een mojar, apoi pr\u0103je\u0219te-le f\u0103r\u0103 ulei \u00eentr-o tigaie mic\u0103 : \u00ee\u0219i elibereaz\u0103 propriul ulei \u0219i sunt gata de \u00eendat\u0103 ce \u00eencep s\u0103 miroas\u0103 a pr\u0103jit. \u00centre timp, zdrobe\u0219te usturoiul \u0219i rade br\u00e2nza. Mixeaz\u0103 totul \u00een reprize scurte \u00eentr-un robot mic de buc\u0103t\u0103rie, p\u00e2n\u0103 ob\u021bii un pesto u\u0219or grunjos, p\u0103str\u00e2nd pu\u021bin\u0103 br\u00e2nz\u0103, sau o lingur\u0103 de drojdie inactiv\u0103, \u0219i pu\u021bin ulei pentru a ajusta consisten\u021ba.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Tapenade de m\u0103sline negre cu anghinare \u0219i an\u0219oa.\n\n\n\nCele 4 por\u021bii sunt calculate pentru o past\u0103 tartinabil\u0103 servit\u0103 ca aperitiv ; ca sos sau \u00eentr-o salat\u0103, aceea\u0219i cantitate ajunge pentru 1 p\u00e2n\u0103 la 2 por\u021bii. Serve\u0219te sosul cu legume crude, peste legume coapte, carne de pas\u0103re sau pe\u0219te, ori la un bufet, al\u0103turi de ou\u0103 mimosa. La un preparat cald, adaug\u0103-l dup\u0103 ce ai oprit focul, iar ce r\u0103m\u00e2ne p\u0103streaz\u0103 la frigider, \u00eentr-un borcan bine \u00eenchis, \u0219i consum\u0103 c\u00e2t mai cur\u00e2nd.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tPesto de rucola cu nuci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 g rucola25 g nuci50 ml ulei de m\u0103sline (extravirgin)25 g parmezan (ras, 1 m\u00e2n\u0103)0.5 l\u0103m\u00e2ie (pentru zeam\u0103)1 priz\u0103 de sare (celtic\u0103 de mare)1 c\u0103\u021bel de usturoi\t\n\t\n\t\tPiseaz\u0103 nucile \u00een mojar \u0219i rumene\u0219te-le \u00een tigaie. Po\u021bi face asta f\u0103r\u0103 ulei, nucile \u00ee\u0219i elibereaz\u0103 propriul ulei.\u00centre timp, zdrobe\u0219te usturoiul cu presa sau d\u0103-l pe r\u0103z\u0103toare. Rade br\u00e2nza (dac\u0103 folose\u0219ti).Pune toate ingredientele \u00eentr-un robot de buc\u0103t\u0103rie mic \u0219i mixeaz\u0103 p\u00e2n\u0103 ob\u021bii un pesto u\u0219or granulat.P\u0103streaz\u0103 deoparte pu\u021bin\u0103 br\u00e2nz\u0103 sau 1 lingur\u0103 de drojdie inactiv\u0103 \u0219i pu\u021bin ulei de m\u0103sline, ca s\u0103 po\u021bi ajusta consisten\u021ba dup\u0103 mixare, dac\u0103 este nevoie.\t\n\t\n\t\tCantitatea pentru 4 por\u021bii este calculat\u0103 pentru o past\u0103 tartinabil\u0103 servit\u0103 ca aperitiv. Dac\u0103 folose\u0219ti pesto ca sos pentru paste sau \u00eentr-o salat\u0103, aceast\u0103 cantitate ajunge pentru 1 p\u00e2n\u0103 la 2 por\u021bii.\nVariant\u0103 f\u0103r\u0103 lapte de vac\u0103: 25 g de pecorino ras \u00een loc de parmezan.\nVariant\u0103 f\u0103r\u0103 lactate, paleo \u0219i vegan\u0103: 3 linguri de fulgi de drojdie inactiv\u0103 \u00een loc de br\u00e2nz\u0103.\nUstensile: robot de buc\u0103t\u0103rie (mic) sau mixer vertical, tigaie mic\u0103 f\u0103r\u0103 PFAS, pres\u0103 de usturoi, r\u0103z\u0103toare (cu patru fe\u021be).\n\t\n\t\n\t\tCondimentItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195644","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=195644"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194167"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}