{"id":7831,"date":"2016-05-05T11:11:48","date_gmt":"2016-05-05T16:11:48","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=7831"},"modified":"2017-10-15T19:25:06","modified_gmt":"2017-10-16T00:25:06","slug":"tallarines-al-pesto-cebolla-jengibre","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-cebolla-jengibre\/","title":{"rendered":"Tallarines al Pesto con Cebolla y Jengibre"},"content":{"rendered":"<p>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.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7832\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-cebolla-jengibre\/pesto-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" 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=\"pesto\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto.jpg?fit=960%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-7832\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/05\/pesto.jpg?resize=960%2C600&#038;ssl=1\" alt=\"pesto\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>Nos encant\u00f3 y se fue junto con los otros <a href=\"https:\/\/le-fort.org\/etiqueta\/pesto\/\">pestos <\/a>a nuestra paleta de <a href=\"https:\/\/le-fort.org\/las-mejores-salsas-para-pasta\/\">salsas para pasta<\/a>.<\/p>\n<p>Se prepara de la siguiente forma.<\/p>\n<h2>Ingredientes<\/h2>\n<p>Para 400gr de pasta necesitamos:<\/p>\n<ul>\n<li>1 ramo de albahaca abundante<\/li>\n<li>2 tallos de apio sin las hojas<\/li>\n<li>2 cebollas peque\u00f1as cortadas en pluma<\/li>\n<li>1 cucharada de jengibre pelado y picado<\/li>\n<li>2\u00a0dientes de ajo<\/li>\n<li>1\/4 de taza de aceite<\/li>\n<li>1 cucharadita de sal<\/li>\n<li>Pimienta negra reci\u00e9n molida, a gusto<\/li>\n<li>Nuez moscada a gusto<\/li>\n<\/ul>\n<h2>Procedimiento del Pesto<\/h2>\n<ol>\n<li>Fre\u00edmos las cebollas lentamente hasta que comiencen a caramelizarse.<\/li>\n<li>Picamos el apio en trozos medianos y el ajo finamente, y lo a\u00f1adimos junto con el jengibre a las cebollas, a fuego bajo.<\/li>\n<li>Apenas vuelve a hervir la preparaci\u00f3n, cortamos el fuego y dejamos enfriar.<\/li>\n<li>Lavamos y separamos las hojas de albahaca, y las picamos en trozos grandes.<\/li>\n<li>Licuamos el sofrito con la albahaca. A\u00f1adimos aceite para emulsionar y a\u00f1adimos las especias.<\/li>\n<li>El pesto est\u00e1 listo.<\/li>\n<\/ol>\n<p>Como siempre, es una buena idea servirlo con abundante queso rallado. Nosotros adem\u00e1s le a\u00f1adimos un poco de sal ahumada al plato.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7833\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-cebolla-jengibre\/pesto-hd-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" 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=\"pesto-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-7833\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"pesto-hd\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?resize=600%2C200&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":1,"featured_media":7833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[82,219,83,64],"class_list":["post-7831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-albahaca","tag-cebolla","tag-pesto","tag-salsas-para-pasta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/pesto-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-22j","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4963,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-pesto-de-albahaca-y-mani-video\/","url_meta":{"origin":7831,"position":0},"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":3731,"url":"https:\/\/le-fort.org\/cocina\/tallarines-al-pesto-de-albahaca\/","url_meta":{"origin":7831,"position":1},"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":5253,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-pesto-receta-de-la-cuqui\/","url_meta":{"origin":7831,"position":2},"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":6991,"url":"https:\/\/le-fort.org\/cocina\/5-salsas-clasicas-para-pasta\/","url_meta":{"origin":7831,"position":3},"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":5766,"url":"https:\/\/le-fort.org\/cocina\/pizza-al-pesto-vegetariana\/","url_meta":{"origin":7831,"position":4},"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":[]},{"id":2066,"url":"https:\/\/le-fort.org\/cocina\/sobre-el-pesto-de-albahaca\/","url_meta":{"origin":7831,"position":5},"title":"Sobre el Pesto de Albahaca","author":"Le-Fort.org","date":"2 de Agosto, 2012","format":false,"excerpt":"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.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7831","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=7831"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/7833"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=7831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=7831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=7831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}