{"id":432,"date":"2020-08-22T09:16:18","date_gmt":"2020-08-22T07:16:18","guid":{"rendered":"https:\/\/les-jardins-croyables.fr\/?p=432"},"modified":"2022-07-06T18:30:10","modified_gmt":"2022-07-06T16:30:10","slug":"recette-aromatique-pour-agrementer-lete-le-pesto","status":"publish","type":"post","link":"https:\/\/les-jardins-croyables.fr\/index.php\/2020\/08\/22\/recette-aromatique-pour-agrementer-lete-le-pesto\/","title":{"rendered":"Recette aromatique pour agr\u00e9menter l’\u00e9t\u00e9 : le pesto"},"content":{"rendered":"\n
Le basilic pousse tout l’\u00e9t\u00e9, repousse quand on le taille, et est d\u00e9licieux frais. Pour en profiter aussi l’hiver, le s\u00e9chage n’est pas tr\u00e8s efficace car les feuilles perdent leur go\u00fbt. Pour le mettre en conserve, le pesto (ou pistou selon les recettes) permet de le transformer en tartinable, voire en sauce pour les pates.<\/p>\n\n\n\n
Apr\u00e8s r\u00e9alisation de nombreux pestos, nous mettons cette recette \u00e0 jour avec notre version optimis\u00e9e !<\/p>\n\n\n\n
\n
\n
Ingr\u00e9dients<\/h2>\n\n\n\n
500g de feuilles de basilic<\/li>
40g de gros sel<\/li>
50g de graines de tournesol (ou plus)<\/li>
375g d’huile d’olive<\/li><\/ul>\n\n\n\n
Pr\u00e9paration<\/h2>\n\n\n\n
Pour am\u00e9liorer la texture et simplifier le hachage, nous vous proposons notre version avec mixeur et cong\u00e9lateur. La version traditionnelle a lieu dans un mortier avec un pilon<\/p>\n\n\n\n
Effeuiller grossi\u00e8rement le basilic et le mettre au cong\u00e9lateur dans un sac pour la nuit au moins<\/li>
En verser la bonne quantit\u00e9 dans le bol du mixeur (c’est le poids congel\u00e9 qui compte pour la recette, \u00e0 adapter selon votre mixeur)<\/li>
Mixer pour briser les feuilles. Le fait qu’elles soient congel\u00e9es \u00e9vite au mixeur de peiner avec les fibres.<\/li>
Ajouter le sel, les graines, et mixer encore<\/li>
Ajouter l’huile pendant le mixage. Le froid des feuilles congel\u00e9es permet d’avoir une texture bien cr\u00e9meuse<\/li>
Mettre en pot en \u00e9vitant les bulles d’air, couvrir d’une l\u00e9g\u00e8re couche d’huile pour \u00e9viter l’oxydation, et garder au frais. Pour une conservation longue, le cong\u00e9lateur est une option, mais attention aux d\u00e9bordements.<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Le basilic pousse tout l’\u00e9t\u00e9, repousse quand on le taille, et est d\u00e9licieux frais. Pour en profiter aussi l’hiver, le … <\/p>\n","protected":false},"author":1,"featured_media":434,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\n
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