{"id":313,"date":"2026-03-17T14:31:04","date_gmt":"2026-03-17T13:31:04","guid":{"rendered":"https:\/\/infinuty.eu\/3-druhy-pesta-ktore-si-hned-oblubite"},"modified":"2026-06-03T09:03:40","modified_gmt":"2026-06-03T07:03:40","slug":"3-druhy-pesta-ktore-si-hned-oblubite","status":"publish","type":"post","link":"https:\/\/infinuty.eu\/en\/3-druhy-pesta-ktore-si-hned-oblubite\/","title":{"rendered":"3 druhy pesta, ktor\u00e9 si hne\u010f ob\u013e\u00fabite."},"content":{"rendered":"

3 druhy pesta, ktor\u00e9 si hne\u010f ob\u013e\u00fabite.<\/strong> <\/span><\/p>\n

Pesto (alebo tie\u017e \u201epesto alla Genovese\u201c) dnes patr\u00ed \u010di u\u017e v Taliansku, alebo vo svete medzi jednu z najob\u013e\u00fabenej\u0161\u00edch pr\u00edsad. \u013dudia ho jed\u00e1vaj\u00fa s cestovinami, s grilovan\u00fdm m\u00e4som, s rybami, so zemiakmi, d\u00e1vaj\u00fa ho na pizzu, alebo jedia len tak s chlebom, alebo bagetkou. <\/span><\/p>\n

Pod\u013ea odborn\u00edkov sa prv\u00e9 pesto objavilo u\u017e v R\u00edmskej r\u00ed\u0161i, kde patrilo medzi z\u00e1kladn\u00e9, a ve\u013emi ob\u013e\u00faben\u00e9 potraviny. <\/span><\/p>\n

Prv\u00e9 pesto sa vyr\u00e1balo z drven\u00e9ho cesnaku, byliniek, syra, olivov\u00e9ho oleja a v\u00ednneho octu, a jed\u00e1valo sa hlavne s chlebom.<\/span><\/p>\n

Modern\u00e9 pesto, poch\u00e1dza s talianskeho Janova (Genoa po Tal.) a jeho hist\u00f3ria sa za\u010dala okolo 5teho storo\u010dia n\u00e1\u0161ho letopo\u010dtu. Od toho najstar\u0161ieho sa l\u00ed\u0161i hlavne t\u00fdm, \u017ee sa do neho prid\u00e1va \u010derstv\u00e1 bazalka. T\u00e1 v\u0161ak nebola jeho s\u00fa\u010das\u0165ou a\u017e do roku 1863, kedy <\/span>Giovanni Battista Ratto zverejnil prv\u00fd ofici\u00e1lny recept pesta, tak ako ho pozn\u00e1me dnes.<\/p>\n

Okrem bazalky sa do neho prid\u00e1vaj\u00fa aj p\u00edniov\u00e9 orie\u0161ky, cesnak, olivov\u00fd olej, so\u013e, a tvrd\u00fd syr ako napr\u00edklad Parmez\u00e1n (Parmigiano-Reggiano), Pecorino Romano alebo Grana Padano.<\/p>\n

Aj ke\u010f je t\u00e1to kombin\u00e1cia najpopul\u00e1rnej\u0161ia, objavuj\u00fa sa aj in\u00e9 verzie pesta.<\/p>\n

<\/p>\n

My dnes pre v\u00e1s m\u00e1me pripraven\u00e9 hne\u010f 3 r\u00f4zne druhy. <\/span> V\u0161etky s\u00fa ve\u013emi chutn\u00e9, a m\u00f4\u017eete ich jes\u0165 na ve\u013emi ve\u013ea sp\u00f4sobov. Do toho n\u00e1\u0161ho klasick\u00e9ho sme pridali pra\u017een\u00e9 p\u00edniov\u00e9 orie\u0161ky, druh\u00e9 je spraven\u00e9 z pra\u017eenej jarnej cibu\u013eky, lieskov\u00fdch orie\u0161kov a \u00fadenej slaniny, a to tretie je veg\u00e1nske z mandl\u00ed, mlad\u00e9ho \u0161pen\u00e1tu a \u013eanov\u00e9ho oleja.<\/p>\n

Chcete vedie\u0165 ako si ich m\u00f4\u017eete pripravi\u0165 doma?<\/p>\n<\/p>\n

3 druhy pesta, ktor\u00e9 si hne\u010f ob\u013e\u00fabite.<\/strong><\/h2>\n<\/p>\n

Pesto z pra\u017een\u00fdch p\u00edniov\u00fdch orie\u0161kov a bazalky.<\/strong><\/h3>\n<\/p>\n

\"\"<\/strong><\/p>\n

Ingredients:<\/p>\n

    \n
  • 150g \u010derstvej bazalky (hlavne l\u00edstkov)<\/li>\n
  • 50g str\u00fahan\u00e9ho Parmez\u00e1nu<\/li>\n
  • Olivov\u00fd olej extra virgin<\/li>\n
  • 1 str\u00fa\u010dik cesnaku<\/li>\n
  • 50g pra\u017een\u00fdch p\u00edniov\u00fdch orie\u0161kov<\/li>\n
  • So\u013e<\/li>\n<\/ul>\n

    Ako postupova\u0165?<\/p>\n

      \n
    1. P\u00edniov\u00e9 orie\u0161ky opra\u017ete do zlato-hneda na suchej panvici, a nechajte tro\u0161ku vychladn\u00fa\u0165.<\/li>\n
    2. V\u0161etky pr\u00edsady vlo\u017ete do mix\u00e9ra a mixujte na pln\u00fdch obr\u00e1tkach okolo 2 min\u00fat. V pr\u00edpade, \u017ee sa v\u00e1m l\u00edstky bazalky prilepia k stene mix\u00e9ra, zo\u0161krabte ich ly\u017ei\u010dkou a mixujte e\u0161te chv\u00ed\u013eu. Ak je pesto hust\u00e9 pridajte tro\u0161ku viac olivov\u00e9ho oleja. Na konci pridajte \u0161tipku soli a premie\u0161ajte.<\/li>\n
    3. Toto pesto m\u00f4\u017eete pod\u00e1va\u0165 skoro so v\u0161etk\u00fdm.<\/li>\n<\/ol>\n

      <\/strong><\/h3>\n

      Pesto z pra\u017eenej jarnej cibu\u013eky, lieskov\u00fdch orie\u0161kov, a \u00fadenej slaniny.<\/strong><\/h3>\n<\/p>\n

      \"\"<\/strong><\/p>\n

      <\/strong><\/p>\n

      Ingredients:<\/span><\/p>\n

        \n
      • 2 zv\u00e4zky jarnej cibu\u013eky<\/span><\/li>\n
      • 60ml rastlinn\u00e9ho oleja<\/span><\/li>\n
      • 80g \u00fadenej slaniny<\/span><\/li>\n
      • 75g lieskov\u00fdch orie\u0161kov<\/span><\/li>\n
      • 1 polievkov\u00e1 ly\u017eica \u010derstv\u00e9ho estrag\u00f3nu (m\u00f4\u017eete pou\u017ei\u0165 aj su\u0161en\u00fd, av\u0161ak iba \u00bd \u010dajovej ly\u017ei\u010dky)<\/span><\/li>\n
      • 2 polievkov\u00e9 ly\u017eice \u010derstvej petr\u017elenovej v\u0148ate<\/span><\/li>\n
      • 1 str\u00fa\u010dik cesnaku<\/span><\/li>\n
      • 100g tvrd\u00e9ho \u00faden\u00e9ho syra<\/span><\/li>\n
      • So\u013e a mlet\u00e9 \u010dierne korenie<\/span><\/li>\n<\/ul>\n

        Ako postupova\u0165?<\/span><\/p>\n

          \n
        1. Lieskov\u00e9 orie\u0161ky rozlo\u017ete na plech do pe\u010denia a pe\u010dte v r\u00fare na 180\u00b0C okolo 10-15 min\u00fat. Po upe\u010den\u00ed nechajte vychladn\u00fa\u0165 a posekajte na hrubo.<\/span><\/li>\n
        2. Medzit\u00fdm nakr\u00e1jajte jarn\u00fa cibu\u013eku na v\u00e4\u010d\u0161ie p\u00e1siky, a \u010derstv\u00fd estrag\u00f3n, a petr\u017elenov\u00fa v\u0148a\u0165 na jemno.<\/span><\/li>\n
        3. Nakr\u00e1jajte \u00faden\u00fa slaninu na men\u0161ie kocky a nastr\u00fahajte \u00faden\u00fd syr.<\/span><\/li>\n
        4. Na rozohriatu panvicu vlejte olej a pridajte jarn\u00fa cibu\u013eku. Pe\u010dte okolo min\u00faty alebo do kedy cibu\u013eka nezhnedne. D\u00e1vajte si v\u0161ak pozor aby ste cibu\u013eku neprip\u00e1lili. Upe\u010den\u00fa jarn\u00fa cibu\u013eku nechajte vychladn\u00fa\u0165, a tak posekajte na jemno.<\/span><\/li>\n
        5. Na tej istej panvici opra\u017ete \u00faden\u00fa slaninu do chrumkava. Po upe\u010den\u00ed, slaninu prelo\u017ete na kuchynsk\u00fa utierku, aby odtiekol nadbyto\u010dn\u00fd tuk.<\/span><\/li>\n
        6. Opra\u017een\u00fa, a na jemno nasekan\u00fa jarn\u00fa cibu\u013eku vlo\u017ete do misky, a pridajte upe\u010den\u00fa slaninu, pra\u017een\u00e9 lieskov\u00e9 orie\u0161ky, posekan\u00fd estrag\u00f3n a petr\u017elenov\u00fa v\u0148a\u0165. Pridajte tie\u017e pretla\u010den\u00fd, alebo rozdrven\u00fd cesnak, a nastr\u00fahan\u00fd \u00faden\u00fd syr. Ochu\u0165te so\u013eou, \u010diernym mlet\u00fdm koren\u00edm, a poriadne vymie\u0161ajte. <\/span><\/li>\n
        7. Pod\u00e1vajte s cestovinami, r\u00f4znymi \u0161al\u00e1tmi, alebo grilovan\u00fdm m\u00e4som.<\/span><\/li>\n<\/ol>\n

          <\/span><\/p>\n

          Veg\u00e1nske pesto z mandl\u00ed, mlad\u00e9ho \u0161pen\u00e1tu a \u013eanov\u00e9ho oleja.<\/strong><\/h3>\n<\/p>\n

          \"\"<\/span><\/p>\n<\/p>\n

          Ingredients:<\/span><\/p>\n

            \n
          • 250g mlad\u00e9ho \u0161pen\u00e1tu<\/span><\/li>\n
          • 50ml \u013eanov\u00e9ho oleja z prv\u00e9ho tla\u010denia<\/span><\/li>\n
          • 75g mandl\u00ed<\/span><\/li>\n
          • 1 str\u00fa\u010dik cesnaku<\/span><\/li>\n
          • \u0160\u0165avu z \u00bc citr\u00f3nu<\/span><\/li>\n
          • So\u013e<\/span><\/li>\n<\/ul>\n

            Ako postupova\u0165? <\/span><\/p>\n

              \n
            1. V\u0161etky pr\u00edsady (okrem citr\u00f3novej \u0161\u0165avy) vlo\u017ete do mix\u00e9ra, a mixujte na najvy\u0161\u0161\u00edch obr\u00e1tkach okolo 2 min\u00fat. Po tomto \u010dase by ste mali ma\u0165 pesto pr\u00e1ve hotov\u00e9. <\/span><\/li>\n
            2. Teraz pridajte \u010derstvo vytla\u010den\u00fa citr\u00f3nov\u00fa \u0161\u0165avu, a \u0161tipku soli. Mixujte e\u0161te okolo 15 sek\u00fand. <\/span><\/li>\n
            3. Ked\u017ee toto pesto v sebe nem\u00e1 \u017eiadny syr, bude ma\u0165 tro\u0161ku in\u00fa konzistenciu ako klasick\u00e9. Av\u0161ak ak bude pod\u013ea v\u00e1s e\u0161te hust\u00e9, jednoducho pridajte viac \u013eanov\u00e9ho oleja.<\/span><\/li>\n
            4. Pod\u00e1vajte s cestovinami, ako z\u00e1klad veg\u00e1nskej pizze, alebo s r\u00f4znymi \u0161al\u00e1tmi.<\/span><\/li>\n<\/ol>\n

              V\u0161etky 3 pest\u00e1 m\u00f4\u017eete uskladni\u0165 v chladni\u010dke, alebo do konca zamrazi\u0165. V chladni\u010dke vydr\u017eia \u010derstv\u00e9 okolo 1 t\u00fd\u017ed\u0148a.<\/span><\/p>","protected":false},"excerpt":{"rendered":"

              3 druhy pesta, ktor\u00e9 si hne\u010f ob\u013e\u00fabite. Pesto (alebo tie\u017e \u201epesto alla Genovese\u201c) dnes patr\u00ed \u010di u\u017e v Taliansku, alebo vo svete medzi jednu z najob\u013e\u00fabenej\u0161\u00edch pr\u00edsad. \u013dudia ho jed\u00e1vaj\u00fa s cestovinami, s grilovan\u00fdm m\u00e4som, s rybami, so zemiakmi, d\u00e1vaj\u00fa ho na pizzu, alebo jedia len tak s chlebom, alebo bagetkou. Pod\u013ea odborn\u00edkov sa prv\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":314,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[101,84,112,78,99],"class_list":["post-313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty","tag-lieskove-orechy","tag-mandle","tag-pesto","tag-piniove-orechy","tag-recept"],"acf":[],"_links":{"self":[{"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/posts\/313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/comments?post=313"}],"version-history":[{"count":1,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/posts\/313\/revisions"}],"predecessor-version":[{"id":1278,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/posts\/313\/revisions\/1278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/media\/314"}],"wp:attachment":[{"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/media?parent=313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/categories?post=313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infinuty.eu\/en\/wp-json\/wp\/v2\/tags?post=313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}