{"id":2381,"date":"2016-03-23T16:20:02","date_gmt":"2016-03-23T15:20:02","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2381"},"modified":"2016-08-17T17:15:11","modified_gmt":"2016-08-17T15:15:11","slug":"baerlauchpesto","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/baerlauchpesto\/","title":{"rendered":"B\u00e4rlauchpesto"},"content":{"rendered":"

\"b\u00e4rlauchpesto\"<\/a><\/p>\n

Er ist ein wahrer Held der Fr\u00fchjahrsk\u00fcche: Wild, w\u00fcrzig und wohlriechend kehrt der B\u00e4rlauch ab M\u00e4rz bis Mai auf unseren Speisezettel zur\u00fcck.<\/p>\n

F\u00fcr Pesto\u00a0 (vom\u00a0italienischen \u201epestare\u201c =\u00a0zerstampfen) gibt es zahlreiche Rezepte. Das bekannteste, Pesto alla Genovese<\/em>, wird mit gehacktem Basilikum, Pinienkernen, Knoblauch, Parmesan und Oliven\u00f6l hergestellt. Verzichten Sie auf Salz und Pfeffer und verwenden Sie nur kaltgepresstes\u00a0Oliven\u00f6l (mild nativ extra) und Parmigiano Reggiano. Der Rest ist\u00a0Geschmackssache, deshalb\u00a0m\u00fcssen die Mengen hier nicht grammgenau angegeben werden.<\/p>\n

<\/p>\n

\"b\u00e4rlauch6\"<\/a><\/p>\n

\"pesto-12\"<\/a><\/p>\n

Bei B\u00e4rlauchpesto werden die frischen Bl\u00e4tter entstielt, gewaschen, trocken getupft, mit dem Wiegemesser klein geschnitten und in eine Sch\u00fcssel gegeben. Die Pienienkerne ersetze ich durch eine Mischung aus fein gehackten Mandeln, Paran\u00fcssen und Pekann\u00fcssen (Pienienkerne gehen nat\u00fcrlich auch). Frisch geriebener Parmesank\u00e4se dazu und das ganze mit so viel Oliven\u00f6l vermengen, bis eine past\u00f6se Mischung entsteht.<\/p>\n

\"pesto-11\"<\/a><\/p>\n

\"pesto\"<\/a><\/p>\n

In ein Glas gef\u00fcllt und im K\u00fchlschrank aufbewahrt, h\u00e4lt sich das Pesto 2-3 Wochen. Aber das ist eine theoretische Angabe, praktisch ist bei mir das Glas innerhalb einer Woche aufgebraucht…<\/p>\n

Gutes Gelingen und einen ebenso guten Appetit!\u00a0<\/strong><\/p>\n

\"b\u00e4rlauchpesto_glas\"<\/a><\/p>\n

\"trenner-seitentrenner\"<\/a><\/p>\n

Welche Erfahrungen haben Sie mit Pesto\u00a0gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.<\/strong><\/p>\n

Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n

\u2192 \u00a0\u00d6lwissen: Welches \u00d6l?<\/a>
\n\u2192 \u00a0Es ist Grillsaison – neue Rezepte<\/a>
\n\u2192 \u00a0Salate<\/a><\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

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