{"id":1711,"date":"2024-09-30T13:17:55","date_gmt":"2024-09-30T19:17:55","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1711"},"modified":"2024-09-30T13:21:52","modified_gmt":"2024-09-30T19:21:52","slug":"basil-pesto","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2024\/09\/30\/basil-pesto\/","title":{"rendered":"Basil Pesto"},"content":{"rendered":"<p><span style=\"font-size: revert;\"><div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/span><\/p>\n<ul>\n<li>1\/2 cup toasted pine nuts<\/li>\n<li>2 tbsp fresh lemon juice, plus the zest<\/li>\n<li>1-2 garlic cloves<\/li>\n<li>1\/4 tsp salt and pepper<\/li>\n<li>2 cups basil leaves<\/li>\n<li>1\/4 cup or more olive oil<\/li>\n<li>1\/4 cup Parmesan chees<\/li>\n<\/ul>\n<p><\/div>\n<\/p>\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Zest the lemons and squeeze the juices out. Shred your Parmesan cheese<\/li>\n<li>In a food processor, combine the pine nuts, lemon juice and zest, garlic cloves, salt and pepper until smooth.<\/li>\n<li>Add in your basil and Parmesan cheese and pulse until smooth and combined.<\/li>\n<li>While the processor is running, drizzle in the olive oil until smooth. If you want a smoother mixture, keep adding olive oil until your desired consistency.<\/li>\n<li>Store in a sealed container. It will keep in the fridge for about 2-3 weeks.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/www.loveandlemons.com\/pesto-recipe\/#wprm-recipe-container-43134\">Love and Lemons<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thanks to Love and Lemons<\/p>\n","protected":false},"author":7,"featured_media":1713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[86,18],"tags":[],"class_list":["post-1711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2024\/09\/IMG_2315.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-rB","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1711"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1711"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1711\/revisions"}],"predecessor-version":[{"id":1715,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1711\/revisions\/1715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/1713"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}