{"id":14481,"date":"2019-12-30T03:36:01","date_gmt":"2019-12-30T03:36:01","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/30\/crostini-con-pesto-di-pomodori-e-olive-verde\/"},"modified":"2024-10-21T17:35:48","modified_gmt":"2024-10-21T09:35:48","slug":"crostini-con-pesto-di-pomodori-e-olive-verde","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/30\/crostini-con-pesto-di-pomodori-e-olive-verde\/","title":{"rendered":"Crostini con Pesto di Pomodori e Olive Verde"},"content":{"rendered":"

Wenn’s schnell gehen muss, und man etwas als Apero auftischen will, dann eignen sich Pestos sehr gut. Viele kennen aber nur das Basilikum Pesto<\/a>, der Klassiker unter den Pestos, den man zu Teigwaren auftischt. Doch kann man mit vielen Dingen Pesto machen, hier zeige ich euch 2 davon. Doch es gibt bei mir auf dem Blog noch mehr Pestos, zum Beispiel\u00a0das originelle Pili Nuss Pesto<\/a>, oder das Rote Beete\/Randen Pesto, das Spinat-Pistazien Pesto oder Avocado-Maiskorn Pesto<\/a>!
\nDas Wort “Pesto”<\/em> stammt von “pestare”<\/em> ab, dem italienischen Wort fuer zerstampfen\/zerdruecken, da man urspruenglich Pesto im Moerser zerdrueckt hat. Heute macht man ihn meist im Blender\/Mixer, da dies genauso gut, aber viel schneller geht.\u00a0 Aber noch ein Wort dazu, wer’s wirklich geschmacklich gut will, macht das original Basilikum Pesto im Moerser. Der Unterschied ist, dass man beim Moerseren die Blaetter zerdrueckt und so die Oele des Krauts ausdrueckt. Wenn man im Mixer Pesto macht werden die Blaetter einfach gehackt. Die Oele kommen auch raus, aber ich denke, man schmeckt wirklich einen Unterschied!<\/p>\n

************
\nIf you’re in a hurry and want to serve something with the drinks, than Pesto is the easiest and best choice. Many of you only know Basil Pesto<\/a>, the classic pesto you serve with spaghetti. But you can make Pesto out of many different things. Here I give you two recipes. On my Blog I have many more pestos, like the creative\u00a0Pili Nut Pesto<\/a>, or the\u00a0Beetroot Pesto, the Spinach-Pistachio\u00a0Pesto or Avocado-Corn Pesto<\/a>!\u00a0<\/em>
\nThe word “Pesto” comes from the Italian word “pestare”, which means to pound, to crush. The original method of preparation was with mortar and pestle. Nowadays you best use a blender, it works well and is so much quicker, especially if you use bigger amounts. But a word to this: the difference of blending or pestle it is, that by using the mortar and pestle you squish the leaves and so release the oils of the herb. If you blend them, they get cut and shredded. Of course oil is released but I think I can taste the difference!\u00a0<\/em><\/p>\n

\"\"<\/p>\n

Tomaten Pesto<\/strong><\/p>\n

200 g getrocknete Tomaten in Olivenoel (mit dem Oel verwenden)
\n50 g geriebener Parmesan
\n2 Knoblauchzehen
\n100 ml Olivenoel
\n1 kleine Chilischote
\n20 g Pinienkerne<\/p>\n

Alle Zutaten in ein Mixglas geben und puerieren. Oder mit dem Moerser gut zerstampfen. In ein sauberes Schraubglas fuellen und mit etwas Oel bedecken. Verschlossen haelt sich das Pesto ca. 3 Monate im Kuehlschrank.<\/p>\n

Gruenes Oliven Pesto<\/strong><\/p>\n

150 g gruene entsteinte Oliven
\n50 g geriebener Parmesan
\n2 Knoblauchzehen
\n1 kleine gruene Chilischote
\netwas Rosmarin
\n50 g geschaehlte Mandeln
\n150 ml Olivenoel<\/p>\n

Alle Zutaten in ein Mixglas geben und puerieren. Oder die Oliven etwas zerkleinern, dann mit den anderen Zutaten im Moerser zerstampfen In ein sauberes Schraubglas fuellen und mit etwas Oel bedecken. Verschlossen haelt sich das Pesto ca. 3 Monate im Kuehlschrank.<\/p>\n

Alles was man jetzt noch machen muss, ist entweder das Pesto direkt auf Broetchen su geben, ocder die Broetchen zuerst im Ofen etwas anzuroesten, damit sie etwas knuspriger sind. Ich mag dazxu Ciabatta Brot, aber jedes andere roesche Brot geht auch gut. Selbstverstaendlich kann m an diese Pestos auch auf Teigwaren, Fleisch oder Fisch verwenden.<\/p>\n

************<\/p>\n

Tomato Pesto<\/strong><\/em><\/p>\n

200 g dried Tomatoes in Olive Oil (use also the oil)<\/em>
\n50 g grated Parmesan<\/em>
\n2 cloves of Garlic<\/em>
\n100 ml Olive Oil<\/em>
\n1 small red Chili<\/em>
\n20 g\u00a0Pine-nuts<\/em><\/p>\n

Puree all of these ingredients in a blender. Or mash them in the mortar. Fill into a clean jar and cover with a film of olive oil. You can keep the Pesto in the fridge for up to 3 month.\u00a0<\/em><\/p>\n

Green Olive Pesto<\/strong><\/em><\/p>\n

150 g green Olives, stones removed<\/em>
\n50 g grated Parmesan<\/em>
\n2 cloves of Garlic<\/em>
\n1 small green Chili<\/em>
\nsome Rosemary<\/em>
\n50 g peeled Almonds<\/em>
\n150 ml Olive Oil<\/em><\/p>\n

Puree all of these ingredients in a blender. Or cut the olives and mash with the rest of the ingredients in a mortar. Fill into a clean jar and cover with a film of olive oil. You can keep the Pesto in the fridge for up to 3 month.\u00a0<\/em><\/p>\n

All you have to do now, is to put the Pesto on some bread slices, or you could roast the bread slices in the oven to make them crispy and then top with the Pesto. I like to use Ciabatta bread. And of course you can use these Pestos also on Pasta, fish or meat!<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

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

Wenn’s schnell gehen muss, und man etwas als Apero auftischen will, dann eignen sich Pestos sehr gut. Viele kennen aber nur das…<\/p>\n","protected":false},"author":5,"featured_media":161296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[116,56,135,136,361,54,21,140,99,180,197,55,306,33,65,23,64],"tags":[],"class_list":{"0":"post-14481","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-appetizer","8":"category-spreads","9":"category-bread","10":"category-finger-food","11":"category-glutenfrei","12":"category-italien","13":"category-cheese","14":"category-garlic","15":"category-herbs","16":"category-almond","17":"category-nuts","18":"category-pesto","19":"category-pine-nuts","20":"category-snack","21":"category-tomato","22":"category-vegetarisch","23":"category-starters","24":"post_format-post-format-gallery"},"yoast_head":"\nCrostini con Pesto di Pomodori e Olive Verde - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/30\/crostini-con-pesto-di-pomodori-e-olive-verde\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crostini con Pesto di Pomodori e Olive Verde\" \/>\n<meta property=\"og:description\" content=\"Wenn’s schnell gehen muss, und man etwas als Apero auftischen will, dann eignen sich Pestos sehr gut. 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