{"id":9433,"date":"2017-08-12T18:23:40","date_gmt":"2017-08-12T16:23:40","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=9433"},"modified":"2017-08-12T18:23:40","modified_gmt":"2017-08-12T16:23:40","slug":"pesto","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/","title":{"rendered":"Recette de de pesto de basilic (pesto alla genovese)"},"content":{"rendered":"<\/p>\n<p>Quelle est votre <strong>sauce pour p\u00e2tes<\/strong> pr\u00e9f\u00e9r\u00e9e ? J\u2019en ai quelques-unes, mais si je dois choisir, ma pr\u00e9f\u00e9r\u00e9e est la <strong>sauce pesto<\/strong>. Originaire de la r\u00e9gion de G\u00eanes au nord de l\u2019Italie, le <strong>pesto de basilic<\/strong> ou \u00ab <strong>pesto alla genovese<\/strong> \u00bb est faite avec beaucoup de basilic bien \u00e9videmment, ainsi que de l\u2019ail, des pignons de pin, du parmesan, parfois du fromage pecorino, et une bonne huile d\u2019olive extra-vierge.<\/p>\n<p>On dit que les meilleures feuilles de basilic pour le <strong>pesto<\/strong> sont celles du <strong>basilic g\u00e9nois de la r\u00e9gion du \u00ab Pra&rsquo;<\/strong> \u00bb, une vari\u00e9t\u00e9 de cette plante aromatique qui porte une <strong>appellation d\u2019origine prot\u00e9g\u00e9e<\/strong>. Cependant, mon conseil est de le faire avec un basilic <strong>le plus frais possible<\/strong>. Si vous en avez un plant \u00e0 la maison, tant mieux, maintenant que c\u2019est l\u2019\u00e9t\u00e9, c\u2019est facile \u00e0 cultiver. Sinon, essayez de chercher dans les march\u00e9s. Fuyez ceux des supermarch\u00e9s qui se vendent emball\u00e9s, car c\u2019est presque s\u00fbr qu\u2019ils ont perdu une grande partie de leur parfum.<\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><\/p>\n<h2>Voulez-vous savoir comment faire le pesto de basilic maison ?<\/h2>\n<p>Pour pr\u00e9parer le <strong>pesto<\/strong>, nous avons deux options. D\u2019abord, la mani\u00e8re traditionnelle, \u00e9craser les ingr\u00e9dients dans un mortier et terminer avec le fromage et l\u2019huile. Le <strong>pesto<\/strong> est un mot qui vient du verbe \u00ab pestare \u00bb, qui veut dire \u00e9craser dans la langue genovese. La seconde, en utilisant des moyens m\u00e9caniques tels qu\u2019un mixeur plongeant ou un robot culinaire.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9442\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ingredients.jpg\" alt=\"Pesto de basilic (ingr\u00e9dients)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>La recette que je vous pr\u00e9sente est celle que j\u2019ai prise dans le livre \u00ab <a href=\"http:\/\/amzn.to\/2w0mNDl\"><strong>la cuill\u00e8re d\u2019argent<\/strong><\/a> \u00bb, consid\u00e9r\u00e9 par beaucoup comme une bible de la cuisine italienne, que j\u2019ai dans ma biblioth\u00e8que depuis beaucoup d\u2019ann\u00e9es. Oui, je sais, le <strong>pesto<\/strong> peut \u00eatre trouv\u00e9 pr\u00eat \u00e0 l\u2019emploi dans le supermarch\u00e9, mais le go\u00fbt n\u2019a rien \u00e0 voir et si vous regardez les ingr\u00e9dients oh, l\u00e0, l\u00e0&#8230; certains prennent de la pomme de terre ou du lait ! Je vous encourage \u00e0 pr\u00e9parer votre <strong>pesto maison<\/strong>. De plus, c\u2019est pr\u00eat en moins de 5 minutes !<\/p>\n<p>Voici la recette :<\/p>\n<p>\n<ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Pesto de basilic (pesto alla genovese)\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de de pesto de basilic (pesto alla genovese)<\/h2>\n<span id=\"post-ratings-9433\" class=\"post-ratings\" data-nonce=\"e497d799f9\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_9433_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(9433, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_9433_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(9433, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_9433_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(9433, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_9433_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(9433, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_9433_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(9433, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-9433-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT5M>5 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-08-12\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">30 feuilles de basilic frais<\/li>\n<li itemprop=\"recipeIngredient\">50 g de parmesan<\/li>\n<li itemprop=\"recipeIngredient\">25 g de pignons<\/li>\n<li itemprop=\"recipeIngredient\">100 ml d\u2019huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d\u2019ail (pas trop grosse)<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Laver les feuilles de basilic et les s\u00e9cher soigneusement.<\/li>\n<li itemprop=\"recipeInstructions\">Peler la gousse d\u2019ail, couper-la en deux sur la longueur et enlever le germe, puis la couper en plusieurs morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e2per le parmesan.<\/li>\n<li itemprop=\"recipeInstructions\">Mettre les feuilles de basilic dans un mortier,<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9434\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-basilic.jpg\" alt=\"Pesto (basilic)\" width=\"300\" height=\"199\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-basilic.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-basilic-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-basilic-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">ainsi que l\u2019ail<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9443\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ail.jpg\" alt=\"Pesto (ail)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ail.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ail-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-ail-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">et les pignons.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9435\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-pignons-de-pin.jpg\" alt=\"Pesto (pignons de pin)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-pignons-de-pin.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-pignons-de-pin-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-pignons-de-pin-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter une pinc\u00e9e de sel (pas beaucoup, parce que le fromage est d\u00e9j\u00e0 sal\u00e9).<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9437\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-sel.jpg\" alt=\"Pesto (sel)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-sel.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-sel-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-sel-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Bien \u00e9craser jusqu\u2019\u00e0 obtenir une p\u00e2te.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9436\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-mortier.jpg\" alt=\"Pesto (mortier)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-mortier.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-mortier-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-mortier-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Incorporer l\u2019huile d\u2019olive<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9438\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-huile-d-olive.jpg\" alt=\"Pesto (huile d'olive)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-huile-d-olive.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-huile-d-olive-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-huile-d-olive-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">et le parmesan r\u00e2p\u00e9.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9441\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-parmesan.jpg\" alt=\"Pesto (Parmesan)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-parmesan.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-parmesan-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-parmesan-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter et, si d\u00e9sir\u00e9, rectifier la quantit\u00e9 d\u2019ail.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0. R\u00e9serve jusqu\u2019\u00e0 ce que les p\u00e2tes soient cuites. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Pour pr\u00e9parer cette <strong>sauce pesto<\/strong> dans un mixeur plongeant ou robot culinaire, r\u00e9unir simplement tous les ingr\u00e9dients, y compris le fromage et l\u2019huile et bien mixer.<\/li>\n<li>Vous pouvez remplacer la moiti\u00e9 du parmesan par du <strong>fromage pecorino<\/strong>. Dans la recette traditionnelle, \u00e7a se fait tr\u00e8s souvent.<\/li>\n<li><strong>M\u00e9fiez-vous de l\u2019ail !<\/strong> Il faut ajouter une gousse pas trop grosse, ou la moiti\u00e9 d&rsquo;une.<\/li>\n<li>Si vous ne disposez pas de pignons de pin, vous pouvez les remplacer par des <strong>cerneaux de noix<\/strong> ou des <strong>amandes \u00e9mond\u00e9es<\/strong>, comme \u00e7a se fait en Argentine. Ou tout simplement faire le <strong>pesto de basilic<\/strong> sans fruits secs, ce qui rend la recette beaucoup moins ch\u00e8re.<\/li>\n<li>On peut le conserver <strong>quelques jours dans le frigo<\/strong> ou <strong>plusieurs mois dans le cong\u00e9lateur<\/strong>.<\/li>\n<li>Si vous aimez cette sauce, ne manquez pas l\u2019occasion de l\u2019essayer avec des\u00a0<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/10\/spaghetti-au-pesto-maison.html\"><strong>spaghettis<\/strong><\/a> ou dans sa version avec des <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/10\/spaghettis-au-pesto-rouge.html\"><strong>tomates s\u00e9ch\u00e9es<\/strong><\/a>. C\u2019est une tuerie !<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9439\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-macro.jpg\" alt=\"Pesto de basilic\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-macro.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-macro-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto-macro-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire le pesto de basilic<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? <\/p>\n<p>J\u2019esp\u00e8re, au moins, que la prochaine fois vous ferez le pesto vous-m\u00eames ! N\u2019h\u00e9sitez pas \u00e0 me laisser un commentaire me disant qu\u2019elle est votre sauce pour p\u00e2tes pr\u00e9f\u00e9r\u00e9e ou tout simplement pour me donner votre avis de cet article.<\/p>\n<p>Le <strong>pesto de basilic<\/strong> n\u2019est pas r\u00e9serv\u00e9 aux seules p\u00e2tes. Je vais publier quelques d\u00e9licieuses <strong>recettes au pesto<\/strong> dans les prochains jours. Enfin, je vous invite, comme d\u2019habitude \u00e0 \u00ab liker \u00bb et partager la recette sur vos r\u00e9seaux sociaux.<\/p>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !<\/p>\n","protected":false},"author":1,"featured_media":9440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"pesto","_yoast_wpseo_metadesc":"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !","footnotes":""},"categories":[841,20,844],"tags":[859,23,1022,1216],"class_list":["post-9433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","category-sauces-et-vinaigrettes","tag-basilic","tag-pates","tag-pesto","tag-sauce-pour-pates"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de de pesto de basilic (pesto alla genovese)<\/title>\n<meta name=\"description\" content=\"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de de pesto de basilic (pesto alla genovese)\" \/>\n<meta property=\"og:description\" content=\"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - Recettes faciles\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-12T16:23:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dami\u00e1n\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@unptitcuisinier\" \/>\n<meta name=\"twitter:site\" content=\"@unptitcuisinier\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dami\u00e1n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/\"},\"author\":{\"name\":\"Dami\u00e1n\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/c2da7696f2784cce34698e48f989cb2a\"},\"headline\":\"Recette de de pesto de basilic (pesto alla genovese)\",\"datePublished\":\"2017-08-12T16:23:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/\"},\"wordCount\":819,\"commentCount\":5,\"publisher\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/04d97b7b1ae2f60e14cd96fc10a341aa\"},\"image\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2017\\\/08\\\/pesto.jpg\",\"keywords\":[\"basilic\",\"P\u00e2tes\",\"pesto\",\"sauce pour p\u00e2tes\"],\"articleSection\":[\"Riz et P\u00e2tes\",\"recette\",\"Sauces et Vinaigrettes\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/\",\"name\":\"Recette de de pesto de basilic (pesto alla genovese)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2017\\\/08\\\/pesto.jpg\",\"datePublished\":\"2017-08-12T16:23:40+00:00\",\"description\":\"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#primaryimage\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2017\\\/08\\\/pesto.jpg\",\"contentUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2017\\\/08\\\/pesto.jpg\",\"width\":640,\"height\":425,\"caption\":\"Pesto de basilic (pesto alla genovese)\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/pesto\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette de de pesto de basilic (pesto alla genovese)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/\",\"name\":\"Je suis un cuisinier - Recettes faciles\",\"description\":\"Recettes de cuisine faciles pour tous les jours. Cuisine fran\u00e7aise, espagnole et d&#039;ailleurs.\",\"publisher\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/04d97b7b1ae2f60e14cd96fc10a341aa\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/04d97b7b1ae2f60e14cd96fc10a341aa\",\"name\":\"Dami\u00e1n Serrano\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/avatar.jpg\",\"url\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/avatar.jpg\",\"contentUrl\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/avatar.jpg\",\"width\":200,\"height\":200,\"caption\":\"Dami\u00e1n Serrano\"},\"logo\":{\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/avatar.jpg\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/jesuisuncuisinier.fr\\\/fr\\\/#\\\/schema\\\/person\\\/c2da7696f2784cce34698e48f989cb2a\",\"name\":\"Dami\u00e1n\",\"sameAs\":[\"http:\\\/\\\/jesuisuncuisinier.fr\",\"https:\\\/\\\/x.com\\\/unptitcuisinier\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recette de de pesto de basilic (pesto alla genovese)","description":"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/","og_locale":"fr_FR","og_type":"article","og_title":"Recette de de pesto de basilic (pesto alla genovese)","og_description":"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !","og_url":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/","og_site_name":"Je suis un cuisinier - Recettes faciles","article_published_time":"2017-08-12T16:23:40+00:00","og_image":[{"width":640,"height":425,"url":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg","type":"image\/jpeg"}],"author":"Dami\u00e1n","twitter_card":"summary_large_image","twitter_creator":"@unptitcuisinier","twitter_site":"@unptitcuisinier","twitter_misc":{"\u00c9crit par":"Dami\u00e1n","Dur\u00e9e de lecture estim\u00e9e":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#article","isPartOf":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/"},"author":{"name":"Dami\u00e1n","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#\/schema\/person\/c2da7696f2784cce34698e48f989cb2a"},"headline":"Recette de de pesto de basilic (pesto alla genovese)","datePublished":"2017-08-12T16:23:40+00:00","mainEntityOfPage":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/"},"wordCount":819,"commentCount":5,"publisher":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#\/schema\/person\/04d97b7b1ae2f60e14cd96fc10a341aa"},"image":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#primaryimage"},"thumbnailUrl":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg","keywords":["basilic","P\u00e2tes","pesto","sauce pour p\u00e2tes"],"articleSection":["Riz et P\u00e2tes","recette","Sauces et Vinaigrettes"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/","url":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/","name":"Recette de de pesto de basilic (pesto alla genovese)","isPartOf":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#primaryimage"},"image":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#primaryimage"},"thumbnailUrl":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg","datePublished":"2017-08-12T16:23:40+00:00","description":"Comment faire le pesto de basilic maison. Recette facile. Apprenez \u00e0 faire l\u2019une des meilleures sauces pour les p\u00e2tes. C\u2019est d\u00e9licieux !","breadcrumb":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#primaryimage","url":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg","contentUrl":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/08\/pesto.jpg","width":640,"height":425,"caption":"Pesto de basilic (pesto alla genovese)"},{"@type":"BreadcrumbList","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/pesto\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/jesuisuncuisinier.fr\/fr\/"},{"@type":"ListItem","position":2,"name":"Recette de de pesto de basilic (pesto alla genovese)"}]},{"@type":"WebSite","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#website","url":"https:\/\/jesuisuncuisinier.fr\/fr\/","name":"Je suis un cuisinier - Recettes faciles","description":"Recettes de cuisine faciles pour tous les jours. Cuisine fran\u00e7aise, espagnole et d&#039;ailleurs.","publisher":{"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#\/schema\/person\/04d97b7b1ae2f60e14cd96fc10a341aa"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/jesuisuncuisinier.fr\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":["Person","Organization"],"@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#\/schema\/person\/04d97b7b1ae2f60e14cd96fc10a341aa","name":"Dami\u00e1n Serrano","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2019\/11\/avatar.jpg","url":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2019\/11\/avatar.jpg","contentUrl":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2019\/11\/avatar.jpg","width":200,"height":200,"caption":"Dami\u00e1n Serrano"},"logo":{"@id":"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2019\/11\/avatar.jpg"}},{"@type":"Person","@id":"https:\/\/jesuisuncuisinier.fr\/fr\/#\/schema\/person\/c2da7696f2784cce34698e48f989cb2a","name":"Dami\u00e1n","sameAs":["http:\/\/jesuisuncuisinier.fr","https:\/\/x.com\/unptitcuisinier"]}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/posts\/9433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/comments?post=9433"}],"version-history":[{"count":0,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/posts\/9433\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/media\/9440"}],"wp:attachment":[{"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/media?parent=9433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/categories?post=9433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jesuisuncuisinier.fr\/fr\/wp-json\/wp\/v2\/tags?post=9433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}