{"id":2530,"date":"2011-10-24T15:54:15","date_gmt":"2011-10-24T14:54:15","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=2530"},"modified":"2011-12-01T11:23:59","modified_gmt":"2011-12-01T10:23:59","slug":"pesto-di-noci-e-yogurt-greco-profumato-al-basilico","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/10\/pesto-di-noci-e-yogurt-greco-profumato-al-basilico\/","title":{"rendered":"Pesto di Noci e Yogurt Greco profumato al Basilico"},"content":{"rendered":"<p>Ecco qui ancora una, anzi due ricette vegetariane e veloci. Fresche e sfiziose potete usare il sughetto anche per condire delle fette di pane abbrustolito&#8230; magari aromatizzato con un po di aglio fresco &#8230; se vi piace &#8230;<\/p>\n<p>Buon appetito!<\/p>\nngg_shortcode_0_placeholder\n<p><strong>Ingredienti per 4 persone:<\/strong><\/p>\n<ul>\n<li>400 gr di pasta corta;<\/li>\n<li>130 gr di noci sgusciate;<\/li>\n<li>4 cucchiai di olio extra vergine di oliva;<\/li>\n<li>4 cucchiai di yogurt greco;<\/li>\n<li>qualche foglia di basilico;<\/li>\n<li>scaglie di grana per la decorazione;<\/li>\n<li>sale qb;<\/li>\n<li>1 cucchiaio di acqua di cottura della pasta.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>Mentre la pasta cuoce\u00a0 in abbondante acqua salata, unisco nel mixer le noci (ne conservo qualcuna intera per la decorazione del piatto) l&rsquo;olio, lo yogurt greco, il basilico ed un pizzico di sale e pepe. Prima di scolare la pasta aggiungo al pesto un cucchiaio di acqua di cottura (per ammorbidirlo).\u00a0 Condisco quindi la pasta e, dopo averla impiattata decoro con qualche gheriglio di noce spezzettato e le scaglie di grana.<\/p>\nngg_shortcode_1_placeholder\n<p>Un altro pesto originale e gustosissimo, che amo molto:<\/p>\n<p><strong>Ingredienti per 4 persone:<\/strong><\/p>\n<ul>\n<li>60 gr di pomodori secchi;<\/li>\n<li>50 gr di pinoli;<\/li>\n<li>4 cucchiai di olio extra vergine di oliva;<\/li>\n<li>100 gr di rucola;<\/li>\n<li>30 gr di mandorle;<\/li>\n<li>40 gr di grana grattugiato;<\/li>\n<li>sale pepe qb.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>Nel mixer unisco i pomodori secchi ammorbiditi sotto l&rsquo;acqua, le mandorle, i pinoli, i 5 cucchiai di olio extra vergine di oliva ed il grana grattugiato. Do una prima frullata, quindi aggiungo la rucola il sale ed il pepe. Frullo di nuovo il pesto e condisco la mia pasta appena scollata.<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/mini-torta-frangipane.jpg?t=1564933793\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"57\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/mini-torta-frangipane.jpg?t=1564933793\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_mini-torta-frangipane.jpg?t=1564933793\" data-title=\"mini-torta-frangipane.jpg\" data-description=\" \">\n\t\t\t<img title=\"mini-torta-frangipane.jpg\"\n\t\t\t\talt=\"mini-torta-frangipane.jpg\"\n\t\t\t\tdata-image-id=\"57\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-frangipane-1.jpg?t=1564933793\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"58\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-frangipane-1.jpg?t=1564933793\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_torta-frangipane-1.jpg?t=1564933793\" data-title=\"torta-frangipane-1.jpg\" data-description=\" \">\n\t\t\t<img title=\"torta-frangipane-1.jpg\"\n\t\t\t\talt=\"torta-frangipane-1.jpg\"\n\t\t\t\tdata-image-id=\"58\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cake.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"74\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cake.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cake.jpg\" data-title=\"cake.jpg\" data-description=\" \">\n\t\t\t<img title=\"cake.jpg\"\n\t\t\t\talt=\"cake.jpg\"\n\t\t\t\tdata-image-id=\"74\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemediteraneo.jpg?t=1564934835\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"75\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemediteraneo.jpg?t=1564934835\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemediteraneo.jpg?t=1564934835\" data-title=\"cakemediteraneo.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemediteraneo.jpg\"\n\t\t\t\talt=\"cakemediteraneo.jpg\"\n\t\t\t\tdata-image-id=\"75\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"78\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemed.jpg\" data-title=\"cakemed.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemed.jpg\"\n\t\t\t\talt=\"cakemed.jpg\"\n\t\t\t\tdata-image-id=\"78\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasticcioverdure.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9df6ef2d5e5c7854b961ab454085eeb9\" data-image-id=\"84\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasticcioverdure.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pasticcioverdure.jpg\" data-title=\"pasticcioverdure.jpg\" data-description=\" \">\n\t\t\t<img title=\"pasticcioverdure.jpg\"\n\t\t\t\talt=\"pasticcioverdure.jpg\"\n\t\t\t\tdata-image-id=\"84\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ecco qui ancora una, anzi due ricette vegetariane e veloci. Fresche e sfiziose potete usare il sughetto anche per condire delle fette di pane abbrustolito&#8230; magari aromatizzato con un po di aglio fresco &#8230; se vi piace &#8230; Buon appetito! Ingredienti per 4 persone: 400 gr di pasta corta; 130 gr di noci sgusciate; 4&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/10\/pesto-di-noci-e-yogurt-greco-profumato-al-basilico\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_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":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,1349,4],"tags":[1847,1920,1879,1853,2043,1966,1331,1928,1942,2029,1296],"class_list":["post-2530","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-primi","category-ricette","tag-basilico","tag-grana","tag-mandorle","tag-noci","tag-pasta-corta","tag-pesto","tag-pesto-originale","tag-pinoli","tag-pomodori-secchi","tag-rucola","tag-yogurt-greco"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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