{"id":447,"date":"2026-07-22T20:28:10","date_gmt":"2026-07-22T18:28:10","guid":{"rendered":"https:\/\/caro.stibinik.com\/recipes\/spaghetti-with-pesto-alla-genovese\/"},"modified":"2026-07-23T16:58:01","modified_gmt":"2026-07-23T14:58:01","slug":"spaghetti-with-pesto-alla-genovese","status":"publish","type":"ksf_recette","link":"https:\/\/caro.stibinik.com\/en\/recipes\/spaghetti-with-pesto-alla-genovese\/","title":{"rendered":"Spaghetti with Pesto alla Genovese"},"content":{"rendered":"<div class=\"ksf-fiche\"><ul class=\"ksf-fiche__chiffres\"><li><span class=\"ksf-fiche__label\">Servings<\/span><span class=\"ksf-fiche__valeur\">4 servings<\/span><\/li><li><span class=\"ksf-fiche__label\">Prep<\/span><span class=\"ksf-fiche__valeur\">15 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Cooking<\/span><span class=\"ksf-fiche__valeur\">10 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Difficulty<\/span><span class=\"ksf-fiche__valeur\">Easy<\/span><\/li><\/ul><ul class=\"ksf-fiche__regimes\"><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/no-refined-sugar\/\">No refined sugar<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/plant-protein\/\">Plant protein<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/soy-free\/\">Soy-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/vegetarian\/\">Vegetarian<\/a><\/li><\/ul><\/div>\n\n\n<p class=\"is-style-lead wp-block-paragraph\">Real pesto is never cooked \u2014 it is pounded. A mortar preserves the basil&#8217;s essential oils, which a blender blade heats and oxidises. If you use a food processor, work in short pulses. The cheeses can give way to Brazil nuts and cashews for a version just as creamy.<\/p>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<ul class=\"wp-block-list\"><li>120 g fresh basil<\/li><li>2 cloves of garlic<\/li><li>70 g Parmigiano Reggiano, or 70 g Brazil nuts<\/li><li>30 g Pecorino Romano, or 30 g cashews soaked overnight<\/li><li>20 g pine nuts<\/li><li>100 ml olive oil<\/li><li>Kosher salt<\/li><\/ul>\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">1<\/span><p class=\"ksf-etape__texte\">Lightly toast the pine nuts, then set them aside.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">2<\/span><p class=\"ksf-etape__texte\">Crush or blend the garlic with the salt. Add the basil leaves, the toasted pine nuts, the olive oil and both cheeses, then carry on until smooth and creamy.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">3<\/span><p class=\"ksf-etape__texte\">Serve over spaghetti cooked al dente, with fresh spinach and steamed green beans. For extra protein, scatter hemp seeds on top.<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Traditional Genoese pesto with basil, pine nuts and two cheeses \u2014 plus its fully plant-based variation.<\/p>\n","protected":false},"featured_media":417,"menu_order":0,"template":"","meta":{"_ksf_portions":"4 servings","_ksf_temps_prep":"15","_ksf_temps_repos":"","_ksf_temps_cuisan":"10","_ksf_difficulte":"facile","footnotes":""},"ksf_recette_cat":[113],"ksf_regime":[209,225,213,197],"class_list":["post-447","ksf_recette","type-ksf_recette","status-publish","has-post-thumbnail","hentry","ksf_recette_cat-pasta","ksf_regime-no-refined-sugar","ksf_regime-plant-protein","ksf_regime-soy-free","ksf_regime-vegetarian"],"_links":{"self":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette"}],"about":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/types\/ksf_recette"}],"version-history":[{"count":1,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/447\/revisions"}],"predecessor-version":[{"id":455,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/447\/revisions\/455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media\/417"}],"wp:attachment":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media?parent=447"}],"wp:term":[{"taxonomy":"ksf_recette_cat","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette_cat?post=447"},{"taxonomy":"ksf_regime","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_regime?post=447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}