{"id":2066,"date":"2012-08-02T13:27:58","date_gmt":"2012-08-02T17:27:58","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=2066"},"modified":"2021-12-14T22:15:47","modified_gmt":"2021-12-15T03:15:47","slug":"sobre-el-pesto-de-albahaca","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sobre-el-pesto-de-albahaca\/","title":{"rendered":"Sobre el Pesto de Albahaca"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4563\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sobre-el-pesto-de-albahaca\/hd-pesto-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/hd-pesto.jpg?fit=600%2C225&amp;ssl=1\" data-orig-size=\"600,225\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"hd-pesto\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/hd-pesto.jpg?fit=600%2C225&amp;ssl=1\" class=\"alignleft wp-image-4563 size-thumbnail\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/08\/hd-pesto-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"Pesto!\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/hd-pesto.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/hd-pesto.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/hd-pesto.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/>Es curioso como una hierba de consumo legal suscita tantas pasiones. Nos referimos\u00a0a la albahaca, y espec\u00edficamente al\u00a0<strong>pesto<\/strong>, esa maravillosa salsa para pastas. En esas conversaciones sobre preferencias culinarias, al hablar de &#8220;mi salsa preferida&#8221; es cosa de que alguien la mencione \u00a0para que las huestes se agrupen bajo su bandera de sinople.<\/p>\n<p>Es una salsa fr\u00eda que \u2013can\u00f3nicamente\u2013 consta de 7 ingredientes:<!--more--><\/p>\n<ul>\n<li>Albahaca<\/li>\n<li>Pi\u00f1ones<\/li>\n<li>Queso <em>Reggianito<\/em><\/li>\n<li>Queso <em>Pecorino<\/em><\/li>\n<li>Aceite de Oliva<\/li>\n<li>Ajo<\/li>\n<li>Sal<\/li>\n<\/ul>\n<p>La receta supuestamente can\u00f3nica est\u00e1 aqu\u00ed.<\/p>\n<h2>Variaciones de la Salsa de Pesto<\/h2>\n<p>Las variaciones\u00a0de la salsa que nos ocupa\u00a0son legi\u00f3n:<\/p>\n<ul>\n<li>Con crema<\/li>\n<li>Con quesillo<\/li>\n<li>Con mantequilla<\/li>\n<li>Con nueces en vez de pi\u00f1ones<\/li>\n<li><a title=\"Tallarines con Pesto, receta de la Cuqui\" href=\"https:\/\/www.le-fort.org\/tallarines-con-pesto-receta-de-la-cuqui\/\">Con papas en cubitos y porotos verdes<\/a> (esa es la receta de la casa de mis padres)<\/li>\n<li>Con menta adem\u00e1s de albahaca<\/li>\n<li>etc.,<\/li>\n<\/ul>\n<p>Por favor ilum\u00ednanos con tu\u00a0variaci\u00f3n favorita en los comentarios.<\/p>\n<p>Ahora: &#8220;Pesto&#8221; viene de una palabra que quiere decir &#8220;molido en mortero&#8221; en genov\u00e9s, es decir, cualquier cosa molida califica. El de albahaca que nos ocupa es s\u00f3lo uno de tantos. Como ejemplo baste el de nueces y aj\u00ed verde que una vez nos dieron a probar en clases de orfebrer\u00eda y que deber\u00edamos repetir.<\/p>\n<figure style=\"width: 320px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/4\/49\/Wiegemesser_mit_Brett.JPG\/320px-Wiegemesser_mit_Brett.JPG\" alt=\"\" width=\"320\" height=\"232\" \/><figcaption class=\"wp-caption-text\">De que son lindas, son lindas<\/figcaption><\/figure>\n<p>Es curiosa la virulencia que alcanzan las discusiones sobre el pesto, con guerras santas sobre si se pica con cuchillo, con <em>mezzaluna<\/em>, con mortero o (ni Marduk lo quiera) en la juguera o con minipimer. En fin, la cocina es para placer, no para el <em>jihad<\/em>.<\/p>\n<p>Algunas recetas interesantes de pesto que nos han hecho reflexionar\u2026 y correr a la cocina:<\/p>\n<ul>\n<li><a href=\"http:\/\/smittenkitchen.com\/blog\/2011\/06\/23\/linguine-with-pea-pesto\/\" target=\"_blank\" rel=\"noopener\">Intrigante pesto de arvejas<\/a> (en ingl\u00e9s)<\/li>\n<li><a href=\"http:\/\/www.simplyrecipes.com\/recipes\/asparagus_pesto_with_pasta\/\" target=\"_blank\" rel=\"noopener\">De esp\u00e1rragos<\/a> (en ingl\u00e9s)<\/li>\n<li>Con tomates secos (en ingl\u00e9s)<\/li>\n<\/ul>\n<div>Nosotros tenemos la suerte a nivel de dise\u00f1o de tener albahaca en casa, y la posibilidad de experimentaci\u00f3n es alta:<\/div>\n<div><\/div>\n<div><span style=\"font-size: 1rem; line-height: 1;\">Ah, el pesto ha de comerse lo antes posible, porque se oxida. \u00bfQu\u00e9 mejor excusa?<\/span><\/div>\n<div><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3628\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sobre-el-pesto-de-albahaca\/albahaca-casera\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/albahaca-casera.jpg?fit=800%2C600&amp;ssl=1\" data-orig-size=\"800,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"albahaca-casera\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/albahaca-casera.jpg?fit=800%2C600&amp;ssl=1\" class=\"aligncenter wp-image-3628 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/08\/albahaca-casera.jpg?resize=800%2C600&#038;ssl=1\" alt=\"el pesto comienza aqu\u00ed, con la albahaca\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/albahaca-casera.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/08\/albahaca-casera.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>El pesto de albahaca \u2013o salsa de pesto\u2013 es una salsa fr\u00eda maravillosa, originaria del norte de Italia. Aqu\u00ed conversamos un poco al respecto. Contiene albahaca, pi\u00f1ones, queso rallado, aceite de oliva, ajo y sal.<\/p>\n","protected":false},"author":1,"featured_media":5259,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[82,83,63,64],"class_list":["post-2066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","tag-albahaca","tag-pesto","tag-salsas","tag-salsas-para-pasta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-xk","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3731,"url":"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-de-albahaca\/","url_meta":{"origin":2066,"position":0},"title":"Tallarines con Salsa de Pesto de Albahaca","author":"Le-Fort.org","date":"26 de Mayo, 2013","format":false,"excerpt":"Receta de tallarines con salsa de pesto. El pesto es una salsa de albahaca y nueces, con queso rallado. Es una de tantas variedades de pesto que hay y una de las que m\u00e1s nos gustan.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4963,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-pesto-de-albahaca-y-mani-video\/","url_meta":{"origin":2066,"position":1},"title":"Tallarines con Pesto de Albahaca y Man\u00ed","author":"Le-Fort.org","date":"8 de Octubre, 2013","format":false,"excerpt":"Receta de Tallarines al pesto de albahaca y man\u00ed.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/09\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6991,"url":"https:\/\/le-fort.org\/cocina\/5-salsas-clasicas-para-pasta\/","url_meta":{"origin":2066,"position":2},"title":"5 Salsas Cl\u00e1sicas para Pasta","author":"Le-Fort.org","date":"24 de Noviembre, 2015","format":false,"excerpt":"Estas 5 Salsas para pasta son lo que todos deber\u00edamos conocer cuando tengamos que cocinar tallarines para nosotros, nuestra familia o nuestros amigos.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7831,"url":"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-cebolla-jengibre\/","url_meta":{"origin":2066,"position":3},"title":"Tallarines al Pesto con Cebolla y Jengibre","author":"Le-Fort.org","date":"5 de Mayo, 2016","format":false,"excerpt":"Vemos pasar recetas constantemente. Muchas veces, quedan en un rinc\u00f3n de la memoria hasta que, por ejemplo, uno ve un ramito de albahaca en el supermercado y ah\u00ed vuelven. Eso fue exactamente lo que nos sucedi\u00f3 con este\u00a0pesto con cebolla y jengibre, que tiene un aire medio Thai. Nos encant\u00f3\u2026","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5253,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-pesto-receta-de-la-cuqui\/","url_meta":{"origin":2066,"position":4},"title":"Tallarines con Pesto, receta de la Cuqui","author":"Le-Fort.org","date":"18 de Febrero, 2014","format":false,"excerpt":"Curiosa receta de tallarines con pesto de albahaca, con papas y porotos verdes, seg\u00fan una receta que va en su tercera generaci\u00f3n seg\u00fan sabemos.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5766,"url":"https:\/\/le-fort.org\/cocina\/pizza-al-pesto-vegetariana\/","url_meta":{"origin":2066,"position":5},"title":"Pizza Al Pesto (Vegetariana)","author":"Le-Fort.org","date":"28 de Septiembre, 2014","format":false,"excerpt":"Receta de pizza al pesto vegetariana, con berenjena, cebolla roja y tomate.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/pizza-pesto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=2066"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2066\/revisions"}],"predecessor-version":[{"id":16097,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/2066\/revisions\/16097"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5259"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=2066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=2066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=2066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}