{"id":589,"date":"2018-07-14T21:56:38","date_gmt":"2018-07-14T19:56:38","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=589"},"modified":"2018-12-07T13:25:11","modified_gmt":"2018-12-07T12:25:11","slug":"pesto-na-6-nacina","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=589","title":{"rendered":"PESTO NA 6 NA\u010cINA"},"content":{"rendered":"<p>Pesto je gusta, aromati\u010dna krema dobivena usitnjavanjem sastojaka u mu\u017earu. Rije\u010d pestare u talijanskom jeziku zna\u010di drobiti, gnje\u010diti, mrviti. U Dalmaciji bi rekli pe\u0161tati. Najpoznatiji pesto je onaj od bosiljka. Puni naziv ovog pesta je pesto genovese. Kako mu i samo ime govori dolazi iz talijanskog grada Genove. Osim s tjesteninom, pesto se mo\u017ee kombinirati s razli\u010ditim jelima \u0161to ga stavlja na listu po\u017eeljnijih umaka u va\u0161em fri\u017eideru.<\/p>\n<p>Pesto se s vremenom razvijao, poprimao razli\u010dite okuse i boje. Iz male talijanske pokrajine Ligurije je obi\u0161ao cijeli svijet i postao jedan od poznatijih umaka. Danas postoji jako velik broj razli\u010ditih pesta uz onaj prvi, pesto genovese.<\/p>\n<p>Pesto se sastoji od osnovne namirnice koja dominira umakom (bosiljak, per\u0161in, raj\u010dica&#8230;), od ora\u0161astog ploda (pinjoli, bademi&#8230;), od maslinovog ulja, \u010de\u0161njaka, soli i naribanog tvrdog sira (Parmezan, Ribanac, Grana Padano).<\/p>\n<p>Sve se dobro gnje\u010di u mu\u017earu kako bi se otpustila sva ulja i povezali svi okusi. Ukoliko nemate mu\u017ear namirnice mo\u017eete usitniti u blenderu hrane.<\/p>\n<p>Koliko god se mijenjale osnovne namirnice i kombinirale neke nove, \u010de\u0161njak i maslinovo ulje su nezamjenjive komponente svakog kvalitetnog pesta.<\/p>\n<p>Donosim vam 6 izvrsnih, provjerenih pesta i primjere uz \u0161to ih poslu\u017eiti.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-612\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-nazivi-Copy.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-nazivi-Copy.jpg 800w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-nazivi-Copy-300x225.jpg 300w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-nazivi-Copy-768x576.jpg 768w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-nazivi-Copy-510x382.jpg 510w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-647\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/muzar.jpg\" alt=\"\" width=\"793\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/muzar.jpg 793w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/muzar-238x300.jpg 238w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/muzar-768x968.jpg 768w\" sizes=\"(max-width: 793px) 100vw, 793px\" \/><\/p>\n<blockquote>\n<h3>PESTO NA 6 NA\u010cINA<\/h3>\n<\/blockquote>\n<p>&nbsp;<\/p>\n<h5>PESTO GENOVESE (PESTO OD BOSILJKA)<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-610\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pesto-bosiljak.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pesto-bosiljak.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pesto-bosiljak-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-611\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-genovese.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-genovese.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-genovese-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-650\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/genovese.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/genovese.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/genovese-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>2 vezice bosiljka<\/li>\n<li>30 g pinjola<\/li>\n<li>100 ml maslinovog ulja<\/li>\n<li>40 g naribanog Grana Padana (po \u017eelji mo\u017ee bilo koji tvrdi sir)<\/li>\n<li>prstohvat soli<\/li>\n<li>3 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Pinjole lagano tostirajte na tavi.<\/li>\n<li>Operite i osu\u0161ite listove bosiljka.<\/li>\n<li>U mu\u017earu prvo zgnje\u010dite \u010de\u0161njak, potom dodajte naribani sir, pinjole i bosiljak. Na kraju postepeno dolijte maslinovo ulje. Ako koristite blender, sve sastojke stavite u njega i dobro ih smiksajte.<\/li>\n<li>Pripremljen umak dr\u017eite u fri\u017eideru.<\/li>\n<li>Pesto genovese je najbolje poslu\u017eiti s tjesteninom. Kombinira se i na pizzama, bruschettima, uz meso i sl.<\/li>\n<\/ol>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #666666; cursor: text; font-family: 'Open Sans',Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">PESTO S TJESTENINOM<\/span><\/p>\n<ol>\n<li>Skuhate tjesteninu po uputstvima na vre\u0107ici.<\/li>\n<li>Skuhanoj i ocije\u0111enoj tjestenini dodajte pesto genovese. Promje\u0161ajte i poslu\u017eite.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>PESTO OD PE\u010cENE PAPRIKE I RICOTTE<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-620\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprikaa.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprikaa.jpg 800w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprikaa-300x225.jpg 300w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprikaa-768x576.jpg 768w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprikaa-510x382.jpg 510w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-599\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/paprika-sir-bajami-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/paprika-sir-bajami-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/paprika-sir-bajami-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-651\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprika-sir-1.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprika-sir-1.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-paprika-sir-1-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>3 crvene paprike (sorta rog)<\/li>\n<li>30 g badema<\/li>\n<li>50 ml ulja<\/li>\n<li>40 g sira ricotte<\/li>\n<li>1 \u017elica naribanog parmigiana reggiana ili drugog tvrdog sira<\/li>\n<li>sol i papar po \u017eelji<\/li>\n<li>2 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Ugrijte pe\u0107nicu na 200 stupnjeva. Paprike stavite na lim za pe\u010denje i pecite ih pola sata. Paprike ohladite pa ih ogulite od ko\u017ee i izvadite im sjemeke. Paprike se pod prstima jednostavno gule, samo potegnite lagano ko\u017eu od mesa paprike. No\u017eem odstranite peteljku i sjemenke.<\/li>\n<li>U mu\u017earu usitnite \u010de\u0161njak, pa dodajte paprike, bademe, parmezan i ricottu. Na kraju dolijte maslinovo ulje. Sve dobro zgnje\u010dite dok ne dobijete kompaktnu pastu. Ako koristite blender, sve sastojke stavite u njega pa ih dobro usitnite.<\/li>\n<li>Pripremljen pesto pohranite u fri\u017eider.<\/li>\n<li>Ovaj pesto koristite na pizzama, slanim pecivima, sendvi\u010dima, kao namaz uz sir i sl.<\/li>\n<\/ol>\n<p>PIZZA S PESTOM OD PE\u010cENE PAPRIKE I RICOTTE<\/p>\n<ol>\n<li>Zamijesite tijesto za pizzu. <span style=\"text-decoration: underline;\">Tijesto za pizzu:<\/span> 250 g glatkog bra\u0161na, 8 g soli, 1 \u017eli\u010dica suhog kvasca, 125 ml tople vode, 50 ml maslinovog ulja. U posudu stavite bra\u0161no, sol i kvasac, promje\u0161ajte kuha\u010dom. Maslinovo ulje i vodu spojite pa ulijte u posudu s bra\u0161nom. Zamijesite tijesto. Po potrebi dodajte jo\u0161 malo bra\u0161na. Mijesite ga 10 minuta, dok se dobro ne izradi. Oblikujte kuglu, oblo\u017eite prozirnom folijom i ostavite sat vremena na toplom (ne vru\u0107em) mjestu.<\/li>\n<li>Pe\u0107nicu ugrijte na 220 stupnjeva. Tijesto podijelite na 4 jednaka dijela pa svaki dio razvucite u krug promjera 10 cm.<\/li>\n<li>Tijesto prema\u017eite pestom od paprike i pecite 10-15 minuta u pe\u0107nici.<\/li>\n<li>Kada je pe\u010deno, tijesto izvadite iz pe\u0107nice pa na njega poslo\u017eite rolanu pancetu i matovilac. Po \u017eelji dodajte mozzarellu.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>PESTO SA SU\u0160ENOM RAJ\u010cICOM I OV\u010cJIM SIROM<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-643\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcicemasline.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcicemasline.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcicemasline-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-642\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-sirevi.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-sirevi.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-sirevi-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-641\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-solo.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-solo.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/susene-rajcice-solo-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>150 g su\u0161enih raj\u010dica<\/li>\n<li>10 listova bosiljka<\/li>\n<li>30 g pinjola<\/li>\n<li>50 ml maslinovog ulja<\/li>\n<li>40 g ov\u010djeg mladog sira<\/li>\n<li>1 \u017elica parmigiano reggiano ili drugog tvrdog sira<\/li>\n<li>sol, papar po \u017eelji<\/li>\n<li>2 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Su\u0161ene raj\u010dice izvadite iz ulja. Ako vas zanima kako ih sami mo\u017eete napraviti,\u00a0imate recept na <a href=\"\/SUSENE-RAJCICE\">blogu<\/a>. Jednostavno je. Su\u0161ene raj\u010dice iskidajte na manje komadi\u0107e.<\/li>\n<li>Pinjole lagano tostirajte na tavi. Na ugrijanu tavu (bez masno\u0107e) dodajte pinjole. Dovoljno je da budu na vatri jednu-dvije minute. Promije\u0161ajte ih nekoliko puta.<\/li>\n<li>U mu\u017earu usitnite \u010de\u0161njak pa dodajte pinjole, bosiljak i tvrdi naribani sir. Potom dodajte ov\u010dji sir, sol, papar i usitnjene su\u0161ene raj\u010dice. Na kraju dolijte maslinovo ulje.<\/li>\n<li>Pesto tucite dok se smjesa ne pove\u017ee i postane kompaktna. Ako koristite blender, sve sastojke stavite zajedno te ih dobro usitnite.<\/li>\n<li>Gotov pesto prebacite u staklenku i spremite u fri\u017eider.<\/li>\n<li>Ovaj pesto je idealan kao namaz na tostu, poslu\u017een uz sir i masline. Mo\u017eete ga kombinirati s tjesteninom,\u00a0pizzama, tijestima, mesom. Uistinu ide uz sve.<\/li>\n<\/ol>\n<p>PESTO OD SU\u0160ENIH RAJ\u010cICA SA SIROM<\/p>\n<ol>\n<li>Pesto poslu\u017eite u maloj posudici zajedno s maslinama, kaparima i su\u0161enim raj\u010dicama.<\/li>\n<li>Uz ovu kombinaciju savr\u0161eno idu svi sirevi, ja sam servirala trapist, gorgonzolu i mladi kravlji sir.<\/li>\n<li>Kri\u0161ke kruha tostirajte pa ih poslu\u017eite jo\u0161 tople.<\/li>\n<li>Ne zaboravite na koju kap maslinovog ulja, ona \u0107e cijeli okus zaokru\u017eiti i u\u010diniti potpunim.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>PESTO OD \u0160PINATA I ORAHA<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-631\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-pasta-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-pasta-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-pasta-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-629\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-solo-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-solo-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-spinat-solo-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-615\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-od-spinata.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-od-spinata.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-od-spinata-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>375 g mladog \u0161pinata<\/li>\n<li>10 listova bosiljka<\/li>\n<li>35 oraha<\/li>\n<li>70 ml maslinovog ulja<\/li>\n<li>40 g tvrdog sira po izboru (ja koristim Grana Padano)<\/li>\n<li>sol i papar po \u017eelji<\/li>\n<li>1-2 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>\u0160pinat operite i ocijedite od vode.<\/li>\n<li>U mu\u017earu usitnite orahe i \u010de\u0161njak, potom dodajte listove bosiljka, naribani tvrdi sir, sol, papar i mladi \u0161pinat. Dobro tucite u mu\u017earu nekoliko minuta. Potom dolijte maslinovo ulje i nastavite tu\u0107i dok se smjesa ne pove\u017ee. Nemojte pretjerati sa \u010de\u0161njakom. \u0160pinat je jako nje\u017ean pa vam savjetujem da krenete s jednim i dodate drugi po \u017eelji. Bitno je da vam \u010de\u0161njak ne preuzme okus, ali vodite se i tim da se treba osjetiti u pestu.<\/li>\n<li>Ako koristite blender, sve sastojke stavite u njega i dobro ih usitnite.<\/li>\n<li>Gotov pesto pohranite u fri\u017eider.<\/li>\n<li>Pesto od \u0161pinata se jako lijepo sla\u017ee sa svim vrstama tjestenine, uz pe\u010deno povr\u0107e ili kao namaz na pecivima.<\/li>\n<\/ol>\n<p>PESTO OD \u0160PINATA I ORAHA S TJESTENINOM<\/p>\n<ol>\n<li>Tjesteninu skuhajte po uputama s pakiranja.<\/li>\n<li>Ocije\u0111enoj tjestenini dodajte pesto od \u0161pinata i dobro promije\u0161ajte kako bi se pesto sjedinio s tjesteninom.<\/li>\n<li>Po \u017eelji tjesteninu ukrasite s komadima oraha.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>PESTO OD PATLI\u0110ANA<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-624\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-brusketi.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-brusketi.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-brusketi-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-654\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/patlidan-final.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/patlidan-final.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/patlidan-final-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-625\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-solo-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-solo-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-patlidan-solo-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>2 patli\u0111ana<\/li>\n<li>100 ml maslinovog ulja<\/li>\n<li>sol i papar po \u017eelji<\/li>\n<li>40 g ribanog Grana Padana ili drugog tvrdog sira<\/li>\n<li>2 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Pe\u0107nicu ugrijte na 200 stupnjeva. Patli\u0111ane operite i posu\u0161ite. Prepolovite ih uzdu\u017eno i sredinu zare\u017eite no\u017eem\u00a0 dva puta okomito i dva puta vodoravno kako biste dobili oblik mre\u017ee. Patli\u0111ane pecite pola sata.<\/li>\n<li>Pe\u010denim patli\u0111anima izdubite sredinu \u017elicom.<\/li>\n<li>U mu\u017earu zgnje\u010dite \u010de\u0161njak, sir i za\u010dine. Dodajte izdubljeno meso patli\u0111ana. Sada postepeno dolijte maslinovo ulje. Sve dobro zgnje\u010dite dok se pesto ne pove\u017ee u glatku kremu.<\/li>\n<li>Pesto od patli\u0111ana mo\u017eete kombinirati uz razna jela. Meni ide najbolje uz sve vrste peciva, sendvi\u010da ili prazne kri\u0161ke kruha.<\/li>\n<\/ol>\n<p>BRUSCHETTE S PESTOM OD PATLI\u0110ANA<\/p>\n<ol>\n<li>Prepr\u017eite kruh.<\/li>\n<li>Na topli, prepr\u017eeni kruh nama\u017eite pesto od patli\u0111ana. Poslo\u017eite rukolu, mozzarelu i prepolovljene cherry raj\u010dice. Stavite nekoliko zrna krupne soli i po \u017elicu pesta od patli\u0111ana na vrh.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>PESTO OD PER\u0160INA I PISTACIJA<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-627\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-persin-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-persin-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-persin-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-601\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/persin-naslovna-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/persin-naslovna-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/persin-naslovna-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-605\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/per\u0161in-losos-Copy.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/per\u0161in-losos-Copy.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/per\u0161in-losos-Copy-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>SASTOJCI<\/p>\n<ul>\n<li>2 vezice per\u0161ina<\/li>\n<li>25 g badema<\/li>\n<li>20 g pistacija<\/li>\n<li>100 ml maslinovog ulja<\/li>\n<li>40 g Ribanca ili drugog tvrdog sira po izboru<\/li>\n<li>sol i papar po \u017eelji<\/li>\n<li>3 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Per\u0161in operite i iskidajte listove.<\/li>\n<li>U mu\u017ear stavite \u010de\u0161njak, bademe i pistacije pa ih dobro zdrobite. Dodajte per\u0161in i sir. Posolite, popaprite i izradite. Na kraju dolijte maslinovo ulje i spojite u kompaktnu smjesu. Ako koristite blender, sve sastojke zajedno stavite i dobro usitnite.<\/li>\n<li>Gotov pesto spremite u staklenke i pohranite u fri\u017eider.<\/li>\n<li>Ovaj pesto ide najbolje uz sve morske plodove, meso i grill.<\/li>\n<\/ol>\n<p>DIMLJENI LOSOS S PESTOM OD PER\u0160INA I PISTACIJA<\/p>\n<ol>\n<li>Dimljeni losos za\u010dinite krupnom soli i maslinovim uljem.<\/li>\n<li>Dodajte \u017eli\u010dicu pesta od per\u0161ina i pistacija.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>TIPS &amp; TRICKS<\/h5>\n<ul>\n<li>Ako nemate mu\u017ear koristite blender ili \u0161tapni mikser.<\/li>\n<li>Pod tvrdi sir mo\u017eete upotrijebiti bilo koji sir koji imate, Ribanac, Parmezan, Grana Padano i sl.<\/li>\n<li>\u010ce\u0161njak je neizostavni dio svakog pesta, dozirajte ga po svom ukusu ali pripazite da se dovoljno osjeti.<\/li>\n<li>Ako vam se pesto \u010dini rijedak, dodajte malo ora\u0161astih plodova koji po receptu idu u njega (pinjoli, bademi, orasi), a ako vam se \u010dini gust dodajte maslinovo ulje.<\/li>\n<li>Pinjole mo\u017eete zamijeniti bademima. U pestu s bosiljkom pinjoli daju poseban okus, savjetujem da ga radite s njima.<\/li>\n<\/ul>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pesto je gusta, aromati\u010dna krema dobivena usitnjavanjem sastojaka u mu\u017earu. Rije\u010d pestare u talijanskom jeziku zna\u010di drobiti, gnje\u010diti, mrviti. U Dalmaciji bi rekli pe\u0161tati. Najpoznatiji pesto je onaj od bosiljka.<\/p>\n","protected":false},"author":2,"featured_media":636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[89,12,8],"tags":[68,77,73,69,75,78,74,72,67,70,71,76,63,79],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pesto-svi-solo-1.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-9v","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/589"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=589"}],"version-history":[{"count":23,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/589\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/589\/revisions\/679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/636"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}