{"id":7359,"date":"2021-10-11T00:00:00","date_gmt":"2021-10-11T00:00:00","guid":{"rendered":"http:\/\/dev-dug.flywheelsites.com\/receta-de-pesto-de-albahaca-de-otono\/"},"modified":"2025-03-21T22:08:17","modified_gmt":"2025-03-21T22:08:17","slug":"receta-de-pesto-de-albahaca-de-otono","status":"publish","type":"post","link":"https:\/\/dug.org\/es\/receta-de-pesto-de-albahaca-de-otono\/","title":{"rendered":"Receta de pesto de albahaca de oto\u00f1o"},"content":{"rendered":"[vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column_text]\n

Pronto llegar\u00e1n las primeras heladas.
\nAhora es el momento de cosechar la albahaca que te queda y hacer pesto.<\/h3>\n
<\/div>\n
Esta receta de pesto se debe a Martha Rose Shulman, de \u00abMediterranean Harvest: Recetas vegetarianas de la cocina m\u00e1s sana del<\/a> mundo\u00bb.<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column_text]\n

Ingredientes:<\/h3>\n
    \n
  • 2 c. hojas de albahaca fresca (sin tallos)<\/li>\n
  • 2 lg. dientes de ajo cortados por la mitad a lo largo<\/li>\n
  • 1\/4 cucharadita de sal marina (m\u00e1s al gusto)<\/li>\n
  • 1\/3 a 1\/2 c. aceite de oliva virgen extra (al gusto)<\/li>\n
  • 2 cucharadas. pi\u00f1ones<\/li>\n
  • 2 cucharadas. queso pecorino romano reci\u00e9n rallado<\/li>\n
  • 1\/4 c. parmesano fresco rallado (al gusto)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb528336″ background_image_position=\u00bbcenter center\u00bb enable_bg_scale=\u00bbtrue\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb250″][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column_text]\n

    Instrucciones:<\/h3>\n

    1. Ponga las hojas de albahaca en el bol de un robot de cocina con cuchilla de acero y p\u00edquelas finamente. Raspar las paredes del bol.<\/h4>\n

    2. A\u00f1adir el ajo, la sal, la mitad del aceite de oliva y pulsar brevemente. A\u00f1adir los pi\u00f1ones y volver a pulsar brevemente.<\/h4>\n

    3. Raspar las paredes del bol y rociar lentamente con el aceite de oliva restante. Continuar procesando hasta que la mezcla est\u00e9 suave y se pegue. A\u00f1ada los quesos y la pimienta al gusto y pulse hasta que todo est\u00e9 bien mezclado. Probar y rectificar de sal.<\/h4>\n

    4. Si no se va a utilizar inmediatamente, vierta el pesto en un tarro de cristal, c\u00fabralo con un cuarto de pulgada de aceite de oliva y refrig\u00e9relo.<\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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