{"id":180016,"title":"K\u00f6zlenmi\u015f biberli, domatessiz pesto rosso","modified":"2026-10-03T00:44:35+02:00","plain":"Domatessiz bir pesto rosso: rengini ve lezzetini k\u00f6zlenmi\u015f k\u0131rm\u0131z\u0131 biberden, f\u0131r\u0131nda yumu\u015fam\u0131\u015f sar\u0131msaktan ve badem ezmesinden al\u0131yor.\n\n\n\nK\u00f6zlenmi\u015f k\u0131rm\u0131z\u0131 biber tatl\u0131 suyunu salar, f\u0131r\u0131nlanan sar\u0131msak kremsi bir k\u0131vam al\u0131r ve badem ezmesi t\u00fcm malzemeleri yo\u011fun k\u0131vaml\u0131 k\u0131rm\u0131z\u0131 bir ezmede birle\u015ftirir. Bu pesto rosso, kurutulmu\u015f domates ve fesle\u011fen yerine k\u00f6zlenmi\u015f biber ve kurutulmu\u015f ada\u00e7ay\u0131 kullan\u0131larak haz\u0131rlanan, domatessiz, s\u00fcr\u00fclebilir bir sostur. Biber i\u00e7in 200 \u00b0C'de yakla\u015f\u0131k 45 dakika pi\u015firme s\u00fcresi ve porsiyon ba\u015f\u0131na 2 g net karbonhidrat \u00f6ng\u00f6r\u00fcn. Bu tarif de keto soslar\u0131m ve dip soslar\u0131m aras\u0131nda yerini al\u0131yor.\n\n\n\nPesto rosso nedir?\n\n\n\nBurada pesto rosso, pestoya benzeyen ancak domates i\u00e7ermeyen, blenderdan ge\u00e7irilmi\u015f yo\u011fun k\u0131vaml\u0131 k\u0131rm\u0131z\u0131 bir sosu ifade ediyor. Rengini, kurutulmu\u015f domatesin yerini alan k\u00f6zlenmi\u015f k\u0131rm\u0131z\u0131 biberden al\u0131yor. K\u0131vam\u0131n\u0131 ise badem, zeytinya\u011f\u0131 ve rendelenmi\u015f peynir ya da bitkisel bir alternatif sa\u011fl\u0131yor; b\u00f6ylece akmadan s\u00fcr\u00fclebilecek kadar koyu oluyor.\n\n\n\nTemel malzemeleri bir k\u00f6zlenmi\u015f biber, bir ba\u015f f\u0131r\u0131nlanm\u0131\u015f sar\u0131msak, badem, badem ezmesi, kurutulmu\u015f ada\u00e7ay\u0131 ve s\u0131zma zeytinya\u011f\u0131 olu\u015fturuyor. Tuzluluk ve umami i\u00e7in parmesan, pecorino veya besin mayas\u0131 pullar\u0131 tercih ediliyor; sonuncusu s\u00fct \u00fcr\u00fcn\u00fc i\u00e7ermeyen bir versiyon i\u00e7in uygun.\n\n\n\nAyn\u0131 konuda: Tavada pi\u015firilmi\u015f patl\u0131canl\u0131 baba ganoush.\n\n\n\nKlasik pesto rossoya farkl\u0131 bir yorum\n\n\n\nKlasik pesto rosso; kurutulmu\u015f domates, fesle\u011fen, \u00e7am f\u0131st\u0131\u011f\u0131 veya badem, parmesan, sar\u0131msak ve zeytinya\u011f\u0131yla haz\u0131rlan\u0131r. Bu versiyon ise farkl\u0131 bir yol izliyor: domates yerine k\u00f6zlenmi\u015f k\u0131rm\u0131z\u0131 biber kullan\u0131yor, \u00e7i\u011f sar\u0131msak yerine f\u0131r\u0131nlanm\u0131\u015f sar\u0131msa\u011f\u0131 tercih ediyor ve fesle\u011fenin yerini kurutulmu\u015f ada\u00e7ay\u0131na b\u0131rak\u0131yor.\n\n\n\nBu tercih, damaktaki lezzet dengesini de\u011fi\u015ftiriyor. Kurutulmu\u015f domates genellikle yo\u011fun, ek\u015fimsi ve tuzlu bir tat verirken, k\u00f6zlenmi\u015f biber daha tatl\u0131 ve yumu\u015fak bir lezzet sunuyor; do\u011fal suyu da k\u0131vam\u0131 ayarlamaya yard\u0131mc\u0131 oluyor.\n\n\n\nKabu\u011fuyla f\u0131r\u0131nlanan sar\u0131msak keskinli\u011fini kaybedip neredeyse kremsi bir k\u0131vam al\u0131yor. Badem ezmesi, krema eklemeden sosun k\u0131vam\u0131n\u0131 zenginle\u015ftiriyor; ada\u00e7ay\u0131 ise hafif odunsu, otsu bir aroma kat\u0131yor. Sonu\u00e7, k\u0131rm\u0131z\u0131 ve kremsi ama domatessiz bir pesto rosso oluyor.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nK\u0131rm\u0131z\u0131 biber, sosun rengini ve ana lezzetini verir. B\u00fct\u00fcn olarak k\u00f6zlendi\u011finde \u00e7\u00f6ker, \u015fekerleri yo\u011funla\u015f\u0131r ve \u00e7ok de\u011ferli bir su salar; kabu\u011fu soyulup \u00e7ekirdekleri \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda sosa renk, nem ve tatl\u0131 bir lezzet katar. F\u0131r\u0131nlanm\u0131\u015f bir ba\u015f sar\u0131msak, \u00e7i\u011f sar\u0131msa\u011f\u0131n yak\u0131c\u0131l\u0131\u011f\u0131 olmadan sar\u0131msak tad\u0131 verir: pi\u015ftikten sonra yumu\u015fayan di\u015fler, ba\u015f\u0131n alt k\u0131sm\u0131na bast\u0131r\u0131larak \u00e7\u0131kar\u0131l\u0131r ve sosa neredeyse konfi sar\u0131msa\u011f\u0131 and\u0131ran bir lezzet katar.\n\n\n\nDe\u011fi\u015fiklik i\u00e7in: Keto muhammara.\n\n\n\nB\u00fct\u00fcn veya toz h\u00e2linde kullan\u0131lan 20 g badem, \u00e7ekildikten sonra sosa g\u00f6vde ve hafif taneli bir doku kazand\u0131r\u0131r. 2 yemek ka\u015f\u0131\u011f\u0131 badem ezmesinin g\u00f6revi ise farkl\u0131d\u0131r: malzemeleri ba\u011flar, lezzeti yumu\u015fat\u0131r ve sosu daha kremsi yapar. Kabuksuz bademden yap\u0131lan ezme daha p\u00fcr\u00fczs\u00fcz bir k\u0131vam, kabuklu bademden yap\u0131lan ezme ise daha belirgin bir lezzet verir.\n\n\n\nParmesan, pecorino veya besin mayas\u0131 pullar\u0131 tuzluluk ve umami sa\u011flar; peynir kullan\u0131yorsan\u0131z tuz eklemeden \u00f6nce tad\u0131na bak\u0131n. Az miktarda s\u0131zma zeytinya\u011f\u0131 sosu ba\u011flar ve parlakl\u0131k verir. Kurutulmu\u015f ada\u00e7ay\u0131 t\u00fcm kar\u0131\u015f\u0131ma aroma katar; tuz, se\u00e7ilen peynire g\u00f6re iste\u011fe ba\u011fl\u0131d\u0131r. Ay\u0131rd\u0131\u011f\u0131n\u0131z biber suyu ise yaln\u0131zca ezmenin k\u0131vam\u0131n\u0131 a\u00e7mak gerekti\u011finde kullan\u0131l\u0131r.\n\n\n\nTeknik p\u00fcf noktalar\u0131 ve servis\n\n\n\nBa\u015far\u0131l\u0131 bir sonu\u00e7 f\u0131r\u0131nda ba\u015flar: biber \u00e7\u00f6k\u00fcp kabu\u011fu buru\u015fana ve yer yer kabarana kadar 200 \u00b0C'de 45 dakika pi\u015firin. Sar\u0131msak di\u015fleri bast\u0131r\u0131ld\u0131\u011f\u0131nda kabuklar\u0131ndan \u00e7\u0131k\u0131yorsa haz\u0131rd\u0131r. Blenderdan ge\u00e7irirken sosu fazla i\u015flememek en iyisidir: \u00f6nce bademleri \u00e7ekin, ard\u0131ndan biberi, f\u0131r\u0131nlanm\u0131\u015f sar\u0131msa\u011f\u0131, badem ezmesini, peyniri veya besin mayas\u0131n\u0131, ya\u011f\u0131 ve ada\u00e7ay\u0131n\u0131 ekleyin. Koyu k\u0131vam\u0131 korumak i\u00e7in biber suyunu azar azar ilave edin.\n\n\n\nBuna da g\u00f6z at\u0131n: Fesle\u011fenli ve kavrulmu\u015f \u00e7am f\u0131st\u0131kl\u0131 pesto.\n\n\n\nSar\u0131msak ve ya\u011f i\u00e7eren bu sosu h\u0131zla so\u011futun, ard\u0131ndan temiz ve kapal\u0131 bir kapta buzdolab\u0131nda saklay\u0131n; daha uzun s\u00fcre saklamak i\u00e7in k\u00fc\u00e7\u00fck porsiyonlar h\u00e2linde dondurun. Sebzeli makarnaya, air fryer'da patl\u0131cana veya air fryer'da kaba\u011fa eklerken k\u0131vam\u0131n\u0131 korumak i\u00e7in yeme\u011fi ocaktan ald\u0131ktan sonra ilave edin. \u00c7i\u011f sebzeler i\u00e7in dip sos ya da \u0131zgaralar\u0131n yan\u0131nda \u00e7e\u015fni olarak sunulan bu sos, porsiyon ba\u015f\u0131na 2 g net karbonhidrat i\u00e7erir; bu yakla\u015f\u0131k bir de\u011ferdir ve kullan\u0131lan malzemelere g\u00f6re 5 veya 6 g'a \u00e7\u0131kabilir.\n\n\n\nG\u00fcnl\u00fck keto yemekleriniz i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerimi burada bulabilirsiniz.\n\n\n\n\n\n\tK\u00f6zlenmi\u015f biberli pesto rosso (domatessiz)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 k\u0131rm\u0131z\u0131 biber1 ba\u015f sar\u0131msak1 \u00e7ay ka\u015f\u0131\u011f\u0131 kurutulmu\u015f ada\u00e7ay\u013120 g badem (veya toz badem)2 yemek ka\u015f\u0131\u011f\u0131 badem ezmesi1 avu\u00e7 parmesan (rendelenmi\u015f)1 Pecorino (laktozsuz koyun peyniri)\t\n\t\n\t\tF\u0131r\u0131n\u0131 \u00f6nceden 200 dereceye \u0131s\u0131t\u0131n. Biberi y\u0131kay\u0131p kurulay\u0131n. Sap\u0131n\u0131 yerinde b\u0131rak\u0131n; b\u00f6ylece daha sonra biberi sap\u0131ndan tutabilirsiniz.Sar\u0131msak ba\u015f\u0131n\u0131n d\u0131\u015f kabuklar\u0131n\u0131 soyun, ancak t\u00fcm di\u015fleri birbirine ba\u011fl\u0131 ve b\u00fct\u00fcn h\u00e2lde b\u0131rak\u0131n. T\u00fcm di\u015flerin \u00fcst u\u00e7lar\u0131n\u0131 kesin. Kesik y\u00fczeylere biraz ya\u011f gezdirin. Sar\u0131msak ba\u015f\u0131n\u0131 al\u00fcminyum folyoya sar\u0131n.Biberi f\u0131r\u0131n \u0131zgaras\u0131n\u0131n \u00fczerine koyun (ba\u015fka hi\u00e7bir i\u015flem yapmadan, oldu\u011fu gibi). Folyoya sar\u0131l\u0131 sar\u0131msak ba\u015f\u0131n\u0131 yan\u0131na yerle\u015ftirin. Zamanlay\u0131c\u0131y\u0131 45 dakikaya ayarlay\u0131n.Biberi ve sar\u0131msa\u011f\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131p so\u011fumaya b\u0131rak\u0131n. Ellerinizi yakmadan i\u015fleme devam edebilmek i\u00e7in en az yakla\u015f\u0131k 5 dakika bekleyin.Biberin kabu\u011funu soyup \u00e7ekirdeklerini \u00e7\u0131kar\u0131n. \u00c7ok suluysa suyunun bir k\u0131sm\u0131n\u0131 ay\u0131r\u0131n. Bu suyu atmay\u0131n; daha sonra pestonun k\u0131vam\u0131n\u0131 a\u00e7mak i\u00e7in gerekebilir.Sar\u0131msak di\u015flerini s\u0131karak i\u00e7lerini \u00e7\u0131kar\u0131n. Bunun en kolay yolu, di\u015fleri ba\u015fa ba\u011fl\u0131 b\u0131rak\u0131p diplerinden kesik u\u00e7lar\u0131na do\u011fru bast\u0131rmakt\u0131r.Peyniri rendeleyin (kullan\u0131yorsan\u0131z).Bademleri mutfak robotuna koyup incecik \u00f6\u011f\u00fct\u00fcn.Biberi ve sar\u0131msa\u011f\u0131, badem ezmesini, peyniri veya besin mayas\u0131n\u0131, zeytinya\u011f\u0131n\u0131 ve ada\u00e7ay\u0131n\u0131 ekleyin. Dilerseniz damak tad\u0131n\u0131za g\u00f6re biraz tuz ekleyin. K\u0131sa s\u00fcre \u00e7al\u0131\u015ft\u0131rarak iyice kar\u0131\u015ft\u0131r\u0131n.K\u0131vam\u0131na g\u00f6re, ay\u0131rd\u0131\u011f\u0131n\u0131z biber suyundan biraz daha ekleyin. Pesto h\u00e2l\u00e2 \u00e7ok koyuysa suyla k\u0131vam\u0131n\u0131 a\u00e7\u0131n. Biberin su miktar\u0131 olduk\u00e7a de\u011fi\u015fken olabilir, ancak genellikle k\u0131vam\u0131n\u0131 daha fazla a\u00e7mak gerekmez.\t\n\t\n\t\tEkipman: 200 dereceye ayarlanm\u0131\u015f, \u0131zgara telli f\u0131r\u0131n, (k\u00fc\u00e7\u00fck) mutfak robotu, b\u0131\u00e7ak.\n\t\n\t\n\t\tSauceItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/180016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=180016"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/180016\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178442"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=180016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=180016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=180016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}