{"id":764,"date":"2013-01-23T01:13:47","date_gmt":"2013-01-23T01:13:47","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=764"},"modified":"2013-01-23T01:13:47","modified_gmt":"2013-01-23T01:13:47","slug":"pasta-with-basil-pesto-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=764","title":{"rendered":"PASTA WITH BASIL PESTO SAUCE"},"content":{"rendered":"<p><strong>1 pound of gemelli<\/strong><\/p>\n<p><strong>2-3 cups young fresh basil leaves<\/strong><\/p>\n<p><strong>\u00bd cup olive oil<\/strong><\/p>\n<p><strong>6 T. Parmigiano grated<\/strong><\/p>\n<p><strong>2 T. Pecorino grated<\/strong><\/p>\n<p><strong>2 cloves garlic<\/strong><\/p>\n<p><strong>1 T. pine nuts<\/strong><\/p>\n<p><strong>Salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n<p><strong>Wash and pat dry basil.\u00a0 Crush a clove of garlic in the<br \/>\nmortar and add some basil (30 leaves per clove) and then a sprinkle of<br \/>\nsalt.\u00a0 Use the mortar to tear the basil until it turns into a bright green oily liquid.<br \/>\nRepeat the process until all of the basil and garlic are added.\u00a0 Add the pine nuts and gently crush them into the mixture.\u00a0 Next add the cheese.\u00a0 When the cheese is mixed in, slowly drizzle in the olive oil and mix together.\u00a0 At this point the pesto is ready to use.\u00a0Cook the pasta, retaining some of the cooking water.\u00a0 Drain the pasta and place it in a serving bowl.\u00a0 Slowly mix in the pesto sauce and a few<br \/>\ntablespoons of cooking water as necessary if it looks dry.\u00a0 Serve immediately with cheese.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pound of gemelli 2-3 cups young fresh basil leaves \u00bd cup olive oil 6 T. Parmigiano grated 2 T. Pecorino grated 2 cloves garlic 1 T. pine nuts Salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wash and pat dry basil.\u00a0 Crush a clove of garlic &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=764\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[219,63,31],"class_list":["post-764","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-basil","tag-pasta","tag-pesto"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=764"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/764\/revisions"}],"predecessor-version":[{"id":765,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/764\/revisions\/765"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}