{"id":213,"date":"2012-01-15T17:25:53","date_gmt":"2012-01-15T16:25:53","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=213"},"modified":"2012-09-07T19:00:14","modified_gmt":"2012-09-07T17:00:14","slug":"parsley-pesto","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=213","title":{"rendered":"parsley pesto"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/foodiesgarden.net\/wp-uploads\/2011\/12\/parsley_pesto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-216 alignleft\" title=\"parsley_pesto\" src=\"http:\/\/foodiesgarden.net\/wp-uploads\/2011\/12\/parsley_pesto-224x300.jpg\" alt=\"\" width=\"224\" height=\"300\" srcset=\"http:\/\/foodiesgarden.net\/wp-uploads\/2011\/12\/parsley_pesto-224x300.jpg 224w, http:\/\/foodiesgarden.net\/wp-uploads\/2011\/12\/parsley_pesto.jpg 700w\" sizes=\"auto, (max-width: 224px) 100vw, 224px\" \/><\/a>a really tasty option to conserve parsley is making a pesto. as parsley as such is an allrounder, the pesto is as well. you can combine it with baked vegetable, fish or, as i prefer, with everything made of potato like gnocchi or potato cheese souffl\u00e9. and it is quite easy to prepare. <!--more-->all you need is a good olive oil, parmesan and to your liking walnut, hazelnut, pine nuts or as i did almonds.<\/p>\n<p style=\"text-align: center;\">1 bunch of parsley<br \/>\n1 hand full ground almonds<br \/>\n250 ml olive oil<br \/>\n1 good hand full grated parmesan<br \/>\nsalt and pepper<\/p>\n<p style=\"text-align: left;\">just put parsley, almonds and a bit of the olive oil into a kitchen machine or mortar and mix to a smooth paste. finally combine the parmesan and the remaining olive oil and season to taste.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>a really tasty option to conserve parsley is making a pesto. as parsley as such is an allrounder, the pesto is as well. you can combine it with baked vegetable, fish or, as i prefer, with everything made of potato &hellip; <a href=\"http:\/\/foodiesgarden.net\/?p=213\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,11,13],"tags":[20,21],"class_list":["post-213","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-summer","category-winter","tag-parsley","tag-pesto","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=213"}],"version-history":[{"count":13,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/213\/revisions"}],"predecessor-version":[{"id":215,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/213\/revisions\/215"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=213"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}