{"id":2555,"date":"2013-11-29T09:47:35","date_gmt":"2013-11-29T01:47:35","guid":{"rendered":"http:\/\/www.dimsumdolly.com\/?p=2555"},"modified":"2013-11-29T09:54:37","modified_gmt":"2013-11-29T01:54:37","slug":"basil-and-mint-pesto","status":"publish","type":"post","link":"https:\/\/www.dimsumdolly.net\/?p=2555","title":{"rendered":"Basil and Mint Pesto"},"content":{"rendered":"<div style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.dimsumdolly.com\/wp-content\/uploads\/2013\/11\/wpid-IMG_20131128_215746.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full \" title=\"IMG_20131128_215746.jpg\" src=\"http:\/\/www.dimsumdolly.com\/wp-content\/uploads\/2013\/11\/wpid-IMG_20131128_215746.jpg\" alt=\"image\" width=\"500\" height=\"500\" \/><\/a><p class=\"wp-caption-text\">Pesto originated from Genoa, Italy<\/p><\/div>\n<p>Took a stab at making basil and mint pesto last night. As I don&#8217;t have the luxury of time to use the mortar and pestle method, I used my blender instead. So in went the basil leaves, mint leaves, pine nuts, half a clove of garlic and extra virgin olive oil. Pulse the blender until the leaves and pine nuts are broken down to a paste. Remove from the blender and then add salt to taste.<\/p>\n<div style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.dimsumdolly.com\/wp-content\/uploads\/2013\/11\/wpid-pic20131129092029.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full \" title=\"pic20131129092029.jpg\" src=\"http:\/\/www.dimsumdolly.com\/wp-content\/uploads\/2013\/11\/wpid-pic20131129092029.jpg\" alt=\"image\" width=\"500\" height=\"500\" \/><\/a><p class=\"wp-caption-text\">Haloumi originated from Cyprus and is a semi-hard, unripened brined cheese made from a mixture of goat&#8217;s and sheep&#8217;s milk<\/p><\/div>\n<p>This morning I used the pesto in a walnut and sesame bread together with some pan-fried haloumi cheese. Yums.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Took a stab at making basil and mint pesto last night. As I don&#8217;t have the luxury of time to use the mortar and pestle method, I used my blender instead. So in went the basil leaves, mint leaves, pine &hellip; <a href=\"https:\/\/www.dimsumdolly.net\/?p=2555\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[186,136,193,130],"class_list":["post-2555","post","type-post","status-publish","format-standard","hentry","category-miscellaneous","tag-basil","tag-mint","tag-pesto","tag-pine-nuts"],"_links":{"self":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2555"}],"version-history":[{"count":3,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2555\/revisions"}],"predecessor-version":[{"id":2557,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/2555\/revisions\/2557"}],"wp:attachment":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}