{"id":6519,"date":"2020-06-09T15:14:30","date_gmt":"2020-06-09T14:14:30","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/blog\/?p=6519"},"modified":"2026-02-15T18:05:56","modified_gmt":"2026-02-15T17:05:56","slug":"pesto-de-pistaches","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2020\/06\/09\/pesto-de-pistaches\/","title":{"rendered":"Pesto de Pistaches: la version raffin\u00e9e et pleine de surprises"},"content":{"rendered":"\n<p>Si le pesto le plus connu reste ind\u00e9niablement celui de Ligurie, \u00e0 base de basilic frais, de pignons, d&rsquo;ail et de parmesan, sachez que cette pr\u00e9paration se d\u00e9cline en fonction des r\u00e9gions de l&rsquo;Italie, mais \u00e9galement des saisons.<\/p>\n\n\n\n<p>C&rsquo;est en Sicile et plus particuli\u00e8rement dans la province de Catane, \u00e0 l&rsquo;Est de l&rsquo;\u00eele, que l&rsquo;on trouve cette merveille de saveurs: le pesto de pistaches. <\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Traditionnellement, celui-ci est r\u00e9alis\u00e9 \u00e0 base de pistaches de la ville de Bronte. Cultiv\u00e9es sur les pentes volcaniques de l&rsquo;Etna, ces derni\u00e8res sont souvent consid\u00e9r\u00e9es comme les meilleures du monde. Mais h\u00e9las, elles repr\u00e9sentent moins de 1% de la production mondiale.<\/p>\n\n\n\n<p>Leur raret\u00e9 a \u00e9galement un co\u00fbt. Aussi, si elles sont introuvables ou trop on\u00e9reuses, n&rsquo;h\u00e9sitez pas \u00e0 vous rabattre sur d&rsquo;autres productions.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/06\/Pesto-de-Pistache-6.png\" alt=\"\" class=\"wp-image-16079\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/06\/Pesto-de-Pistache-6.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2020\/06\/Pesto-de-Pistache-6-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Temps de pr\u00e9paration: 10 minutes<\/p>\n\n\n\n<p>Ingr\u00e9dients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g pistaches \u00e9mond\u00e9es non sal\u00e9es<\/li>\n\n\n\n<li>12 cl d&rsquo;huile d&rsquo;olive environ<\/li>\n\n\n\n<li>fleur de sel, poivre blanc <\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<p>Disposez les pistaches dans le bol de votre robot de cuisine, puis mixez une premi\u00e8re fois de mani\u00e8re br\u00e8ve. R\u00e9p\u00e9tez l&rsquo;op\u00e9ration.<\/p>\n\n\n\n<p>Ajoutez l&rsquo;huile d&rsquo;olive, petit \u00e0 petit, puis mixez de nouveau, par \u00e0 coup, jusqu&rsquo;\u00e0 obtention d&rsquo;une pr\u00e9paration p\u00e2teuse, (mixez plus ou moins longtemps, selon la consistance souhait\u00e9e, plus ou moins granuleuse). <\/p>\n\n\n\n<p>Salez, poivrez puis m\u00e9langez une derni\u00e8re fois. <\/p>\n\n\n\n<p>Si la pr\u00e9paration accommode bien \u00e9videmment les p\u00e2tes, je vous conseille de la go\u00fbter pure, juste pour prendre un bain de soleil&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si le pesto le plus connu reste ind\u00e9niablement celui de Ligurie, \u00e0 base de basilic frais, de pignons, d&rsquo;ail et de parmesan, sachez que cette &hellip; <\/p>\n","protected":false},"author":1,"featured_media":16079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[757,694,372,693],"class_list":["post-6519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-5accompagnements","tag-cuisine-italienne","tag-pesto","tag-pistaches","tag-sauces"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/6519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=6519"}],"version-history":[{"count":9,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/6519\/revisions"}],"predecessor-version":[{"id":16080,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/6519\/revisions\/16080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/16079"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=6519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=6519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=6519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}