{"id":205,"date":"2019-08-02T00:00:00","date_gmt":"2019-08-02T00:00:00","guid":{"rendered":"https:\/\/limo56.dynv6.net\/?p=205"},"modified":"2019-08-02T00:00:00","modified_gmt":"2019-08-02T00:00:00","slug":"pesto","status":"publish","type":"post","link":"https:\/\/limo56.dynv6.net\/?p=205","title":{"rendered":"Pesto"},"content":{"rendered":"<p><a href=\"https:\/\/limo56.dynv6.net\/images\/S1s5ZtOH0r-xZekVbIqVeRO7cYo.jpg\"><img decoding=\"async\" style=\"float: left; padding-right: 5px;\" src=\"https:\/\/limo56.dynv6.net\/images\/S1s5ZtOH0r-xZekVbIqVeRO7cYo@250x188.jpg\" alt=\"Pesto\"\/><\/a><a href=\"https:\/\/limo56.dynv6.net\/images\/mUgKYFzOwhCAt4bseaZ4cHk8LdI.jpg\"><img decoding=\"async\" style=\"float: right; padding-left: 5px;\" src=\"https:\/\/limo56.dynv6.net\/images\/mUgKYFzOwhCAt4bseaZ4cHk8LdI@250x188.jpg\" alt=\"Pesto\"\/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/limo56.dynv6.net\/images\/LNg_hkqNso0wmjYW5wqs_Ls1vME.jpg\"><img decoding=\"async\" style=\"float: left; padding-right: 5px;\" src=\"https:\/\/limo56.dynv6.net\/images\/LNg_hkqNso0wmjYW5wqs_Ls1vME@250x188.jpg\" alt=\"Pesto\"\/><\/a><a href=\"https:\/\/limo56.dynv6.net\/images\/1MM1tNv6sf5e8G27It1dLU2M0xc.jpg\"><img decoding=\"async\" style=\"float: right; padding-left: 5px;\" src=\"https:\/\/limo56.dynv6.net\/images\/1MM1tNv6sf5e8G27It1dLU2M0xc@250x188.jpg\" alt=\"Pesto\"\/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt;\">Effeuiller le basilic, puis le mixer avec du Parmesan(ou du Pecorino, ou Grana Padano de l&rsquo;a&iuml;l et des pignons de pin(noix de cajou vont aussi assez bien). Ajouter un peu de sel &agrave; volont&eacute; et de la bonne huile d&rsquo;olives pour obtenir une consistance un peu \u00ab\u00a0pommade\u00a0\u00bb. Stocker au frais et consommer dans les quinze jours, ou surgeler. A nous les p&acirc;tes au pesto, miam!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p class=\"qua-blog-post-description\">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Effeuiller le basilic, puis le mixer avec du Parmesan(ou du Pecorino, ou Grana Padano de l&rsquo;a&iuml;l et des pignons de pin(noix de cajou vont aussi assez bien). Ajouter un peu de sel &agrave; volont&eacute; et de la bonne huile d&rsquo;olives [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=205"}],"version-history":[{"count":0,"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=\/wp\/v2\/posts\/205\/revisions"}],"wp:attachment":[{"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/limo56.dynv6.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}