{"id":3601,"date":"2020-11-21T11:50:15","date_gmt":"2020-11-21T10:50:15","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3601"},"modified":"2020-11-21T11:50:15","modified_gmt":"2020-11-21T10:50:15","slug":"spagety-s-cervenym-pestom-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/spagety-s-cervenym-pestom-od-huga\/","title":{"rendered":"SPAGETI AR SARKANO PESTO no Hugo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p><\/p>\n<p>[vc_row][vc_column][vc_single_image image=&#8221;3602&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Tradicion\u0101li pesto ir za\u013c\u0161, ar baziliku, e\u013c\u013cu, \u0137iplokiem, ciedru riekstiem un sieru. Bet sist\u0113mu vienm\u0113r var lauzt un \u0161odien \u0161\u012b fantastisk\u0101 m\u0113rc\u012bte b\u016bs cit\u0101s kr\u0101s\u0101s, gar\u0161\u0101s un arom\u0101tos.<\/p>\n<p>Jums b\u016bs nepiecie\u0161ams: (4 porcij\u0101m)<br \/>\n\ud83d\udc4d 25 grami kalt\u0113tu tom\u0101tu<br \/>\n\ud83d\udc4d 25 grami valriekstu<br \/>\n\ud83d\udc4d 2 \u0113damkarotes r\u012bv\u0113ta Parmezan siera<br \/>\n\ud83d\udc4d Neliela sarkan\u0101 paprika<br \/>\n\ud83d\udc4d 4 \u0113damkarotes ol\u012bve\u013c\u013cas<br \/>\n\ud83d\udc4d 1 \u0137iploka daivi\u0146a<br \/>\n\ud83d\udc4d Svaigs sal\u0101tu tom\u0101ts vai konserv\u0113ti<br \/>\n\ud83d\udc4d P\u0113ters\u012b\u013ci<\/p>\n<p>Proced\u016bra:<br \/>\nSavietojiet visas sast\u0101vda\u013cas augst\u0101, \u0161aur\u0101 trauk\u0101 un r\u016bp\u012bgi sablender\u0113jiet. P\u0113c vajadz\u012bbas pievienojiet ol\u012bve\u013c\u013cu. Ja m\u0113rce izdevusies par daudz, to var uzglab\u0101t nosl\u0113dzam\u0101 trauci\u0146\u0101, p\u0101rlejot ol\u012bve\u013c\u013cu, apm\u0113ram ned\u0113\u013cu.<br \/>\nT\u0101l\u0101k, vienk\u0101r\u0161i, nov\u0101riet j\u016bsu m\u012b\u013c\u0101kos spageti vai citus makaronus, sajauciet ar gatavo pesto m\u0113rc\u012bti.<br \/>\nGATAVS!!<\/p>\n<p>Kl\u0101t pasniedzu svaigus tom\u0101ti\u0146us ar svaig\u0101m bazilika lapi\u0146\u0101m.<\/p>\n<p>Lai labi gar\u0161o, draugi!<br \/>\nJ\u016bsu Hugo[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<p><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_single_image image=&#8221;3602&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Tradicion\u0101li pesto ir za\u013c\u0161, ar baziliku, e\u013c\u013cu, \u0137iplokiem, ciedru riekstiem un sieru. Bet sist\u0113mu vienm\u0113r var lauzt un \u0161odien \u0161\u012b fantastisk\u0101 m\u0113rc\u012bte b\u016bs cit\u0101s kr\u0101s\u0101s, gar\u0161\u0101s un arom\u0101tos. Jums b\u016bs nepiecie\u0161ams: (4 porcij\u0101m) \ud83d\udc4d 25 grami kalt\u0113tu tom\u0101tu \ud83d\udc4d 25 grami valriekstu \ud83d\udc4d 2 \u0113damkarotes r\u012bv\u0113ta Parmezan siera \ud83d\udc4d Neliela sarkan\u0101 paprika&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,7],"tags":[],"class_list":["post-3601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jedla-bez-masa","category-recepty","category-11","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3601"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3601\/revisions"}],"predecessor-version":[{"id":3603,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3601\/revisions\/3603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3602"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}