ʻO ka maʻamau,ʻo ka pesto he alana i hanaʻia i nā kumu Basil hou, ke kālaka, nā nīni pine, kaʻailaʻaila a me ka paʻakai paʻakiki paʻakikī e like me Parmigiano-Reggiano a me Pecorino Sardo.
A'ōlelo koʻikoʻi,ʻo ia nō ka mea i koe. Akā naʻe, ua lilo ka manaʻo o pesto i mea hōʻailona, ua hoʻonuiʻia kona manaʻo e hoʻopuni i kekahi hoʻomākaukauʻana me ka puree o kekahi mau mea kanuʻeleʻele me ke kāleka, kaʻaila olive, nā nati, a me ka paʻakai.
I kēia manawa,ʻo ka meaʻoluʻolu e pili ana i kaʻaila o kaʻoliʻoli hou he nui kona nui (i ka hoʻohālikeʻia me kekahi mauʻaila'ē aʻe) he nui o ka meaʻenehana i kapaʻia he polyphenols, ka mea mau i loko o nā momona momona o kaʻaila.
Akā i ka wā e uhaʻiʻia ai nā momona momona e nā'ōpū o ka mea hana lepo a meaʻai paha, ua hoʻokuʻuʻia nā polyphenols, heʻawaʻawaʻawa i loko o ka hoʻoliliʻana . No laila,ʻo kaʻoi aku o ka huiʻana o kaʻaila, eʻoi aʻe kaʻawaʻawa.
ʻO ka hopena,ʻo ia ka puree i ka basil, ke kāleka, a me nā pēle pine i ka meaʻaila, a laila e hoʻopili i ka wala a me kaʻaila ma ka lima. ʻO kekahi kumu'ē aʻe,ʻo ia ka hoʻohanaʻana i kaʻailaʻoliva maikaʻi ma kahi o kaʻailaʻoliva hou. Ua hoʻomehanaʻia kaʻailaʻaila maʻemaʻe, kahi hana i waena o nā mea'ē aʻe e hoʻopau i ka hapanui o nā polyphenols,ʻo ia hoʻi ka huiʻana i ka mea e hanaʻole ai i ke kaumaha.
ʻO kekahi kumu'ē aʻe,ʻo ia ka hoʻohanaʻana i kaʻaila likeʻokoʻa likeʻole, e like me kaʻaila wolina a iʻole kaʻaila avocado . ʻIke i keʻano, uaʻoi aku ka maikaʻi o kaʻaila iʻoi aku ma mua o nā mea'ē aʻe.
ʻO Pesto Variations
Hiki ke hoʻololiʻia nā Walnuts no nā hua helu pine,ʻaʻole pono nāʻoihana kūʻai. Akā, hiki iāʻoe ke hoʻohana i nā'ōpala, pistachios, almonds, a me nā hua'alokinina (aka "pepitas," akā e hōʻoia ua weheʻia nā hull).
I ka hopena, hiki ke hoʻohanaʻia kekahiʻano'ōmaʻomaʻo ma kahi o ka pāpaʻi basil - like pāpaʻi , cilantro, mint,'ōkihi, kale, arugula ... loaʻa iāʻoe ka manaʻo.
No ka hīnaʻi,ʻoi aku ka maikaʻi loa e hoʻohana i ka paʻakai paʻakiki e like me Parmigiano-Reggiano, Pecorino Romano , aʻo Sardo ka mea i'ōlelo muaʻia, he mea paʻakikīʻole e loaʻa. ʻO kahiʻokoʻa, hoʻokolohua me nā meaʻeleʻeleʻeleʻele kahiko (i kekahi manawa i kapaʻiaʻo "nā uahi kuʻi"), me nā mea i hanaʻia no ka waiū o nā hipa.
Ma ke ala, kahi maikaʻi maikaʻi o ka hoʻonuiʻana i kaʻailaʻaila ma ka hopenaʻo ia ka mea e hiki ai iāʻoe ke mālama i ke kūlike. Ināʻoe e hoʻolālā e hoʻohana i ka pesto no ka pātaʻi a me ka gnocchi paha, makemake pahaʻoe i meaʻoi aku. No ka'ōwili a palahalaha paha, e hoʻohana i kaʻaila liʻiliʻi aʻoi aku ka lahilahi.
Hiki iāʻoe ke kinai i ka pesto. ʻO kahiʻoihana nui ke hoʻopiliʻia i loko o nā pahu pahu pahu, hoʻokuʻuʻia, a laila e kīkii iā lākou i loko o kahiʻeke Ziplock i hiki iāʻoe ke hoʻohana i kēlā me kēia manawa i kou makemake.
Ka mea e pono ai
- 2 mau kīʻaha basil hou (e pili ana i 1 pūpū nui)
- 3 cloves kele
- 1½ kapu
- pine pine (aiʻole walnuts)
- 3/4 ke kīʻaha pīpī hou e like me Parmaigiano-Reggiano a iʻole Pecorino-Romano kahi, aiʻole kahi hui o nāʻelua
- 1/2 kaʻailaʻaila
- Kosher paʻakai i ka paʻakai
Pehea e hana ai
- Hoʻohui i nā meaʻai a pau koe kaʻaila a hoʻomaʻemaʻe i ka meaʻai. Hoʻopiliʻia a hiki i ka hoʻopiliʻiaʻana o ka pesto i kahi paʻi pupule.
- E hoʻokuʻu i kahi kīʻaha a hoʻonā i kaʻaila a me ka paile.
- No ka lawelaweʻana me ka pasta, hiki iāʻoe ke hoʻolei i ka pasta mākaukau me ka pesto. A iʻole, inā makemakeʻoe e hoʻopau i ka lole pesto i kahi liʻiliʻi, e hoʻopili i kahi puna aʻelua paha o ka wai pāmahana wela i ka pesto, a laila e hoʻoulu me ka pāʻina i ka iʻa a lawelawe koke.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 578 |
| Ka nui o ka momona | 48 g |
| Ka momona | 10 g |
| Ka momonaʻole | 25 g |
| ʻO Cholesterol | 23 mg |
| Sodium | 247 mg |
| Nā Carbohydrates | 31 g |
| Fiber Dietary | 15 g |
| Pāmua | 18 g |