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{"id":36,"date":"2015-04-30T17:56:00","date_gmt":"2015-04-30T17:56:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/04\/curry-mango-pesto\/"},"modified":"2016-04-09T04:59:52","modified_gmt":"2016-04-09T04:59:52","slug":"curry-mango-pesto","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2015\/04\/30\/curry-mango-pesto\/","title":{"rendered":"Curry-Mango Pesto"},"content":{"rendered":"<p><br class=\"Apple-interchange-newline\" \/>Diese und in den folgenden Wochen widme ich mich einem Pesto mit asiatischen Einfl\u00fcssen. Die Zubereitung entspricht der eines normalen Pestos, jedoch tendiert der Geschmack durch die Zutaten eher in die Richtung einer Satay sauce.<br \/>\nHeute gibt es einmal das Pesto selbst, ab n\u00e4chster Woche folgen Rezepte f\u00fcr die das Pesto verwendet werden kann. Bis dahin m\u00fcsst ihr eure eigenen Kreativit\u00e4t zeigen, nat\u00fcrlich freue ich mich auch wenn ihr eure Ideen mit mir und meinen LeserInnen teilt.<\/p>\n<div><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/1.bp.blogspot.com\/-Nn3QIKAI6Zc\/VUJovtc5BSI\/AAAAAAAADvU\/vO2RQJIulug\/s1600\/CurryPestoWeb.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Mango-Curry Pesto\" src=\"http:\/\/1.bp.blogspot.com\/-Nn3QIKAI6Zc\/VUJovtc5BSI\/AAAAAAAADvU\/vO2RQJIulug\/s1600\/CurryPestoWeb.jpg\" alt=\"Mango-Curry pesto on a plate \" width=\"400\" height=\"316\" border=\"0\" \/><\/a><\/p>\n<h3><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Zutaten (~10 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: gering<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\"><br \/>\n<\/span><span style=\"color: #0b5394;\">200g Cashewn\u00fcsse<\/span><br \/>\n<span style=\"color: #0b5394;\">100g Sonnenblumenkerne<\/span><br \/>\n<span style=\"color: #0b5394;\">120g Parmesan, gerieben<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Mango<\/span><br \/>\n<span style=\"color: #0b5394;\">2 EL Currypulver<\/span><br \/>\n<span style=\"color: #0b5394;\">Sonnenblumen\u00f6l<\/span><br \/>\n<span style=\"color: #0b5394;\">Salz, Pfeffer<\/span><\/div>\n<h3>\n<p><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #0b5394;\">F\u00fcr dieses leckere Pesto braten wir zuerst die N\u00fcsse und Sonnenblumenkerne in etwas \u00d6l gold-braun an. Die N\u00fcsse sollten jedoch nicht zu dunkel werden, da sie sonst einen unangenehmen Geschmack entwickeln.<\/span><br \/>\n<span style=\"color: #0b5394;\"><br \/>\n<\/span><span style=\"color: #0b5394;\">Anschlie\u00dfend wird die Mango gesch\u00e4lt und in grobe St\u00fccke geschnitten, diese kommen gemeinsam mit den N\u00fcssen und Kernen in einen Standmixer und werden zu einem Brei zerkleinert. Ist die Masse zu dick f\u00fcr das Ger\u00e4t kann schon etwas Sonnenblumen\u00f6l hinzugef\u00fcgt werden. Nun kommt auch der Parmesan und das Currypulver hinzu.<\/span><br \/>\n<span style=\"color: #0b5394;\"><br \/>\n<\/span><span style=\"color: #0b5394;\">Der Brei wird nun so lange unter Zugabe von \u00d6l zerkleinert bis die gew\u00fcnschte Konsistenz erreicht ist. Auch etwas Salz und Pfeffer kann zum Abschmecken hinzugef\u00fcgt werden.<\/span><br \/>\n<span style=\"color: #0b5394;\"><br \/>\n<\/span><span style=\"color: #0b5394;\">Zum Lagern wird das Pesto einfach in ein\u00a0Marmeladenglas\u00a0gef\u00fcllt und mit etwas \u00d6l bedeckt.<\/span><\/p>\n<article><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<hr \/>\n<p>This and the following weeks I will concentrate on some asian flavored pesto. The preparation is the same as for a normal pesto, but with the flavors of the ingredients it will also remind you of some asian sauce like satay.<\/article>\n<article>Today I will only present the pesto itself, from next week on recipes using this pesto will follow. Till those recipes you have to be creative on your own. Of course I would be happy if you share your own ideas with me and the readers of my blog!<\/article>\n<article><\/article>\n<article>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Ingredients\u00a0<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: low<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\">200g cashews<\/span><br \/>\n<span style=\"color: #0b5394;\">100g sunflowerseeds<\/span><br \/>\n<span style=\"color: #0b5394;\">120g grated Parmesan<\/span><br \/>\n<span style=\"color: #0b5394;\">1 mango<\/span><br \/>\n<span style=\"color: #0b5394;\">2 tbsp. curry powder<\/span><br \/>\n<span style=\"color: #0b5394;\">sunflowerseed oil<\/span><br \/>\n<span style=\"color: #0b5394;\">salt, pepper<\/span><\/p>\n<div><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><\/div>\n<h3 style=\"color: #134f5c;\"><span style=\"color: #f9cb9c;\">Preparation (~10 portions)<\/span><\/h3>\n<div>\n<div><\/div>\n<p><span style=\"color: #0b5394;\">For this weeks recipes we will first roast the nuts and sunflowerseeds in oil till the cashews turn a bit brownish.\u00a0<\/span><\/p>\n<p><span style=\"color: #0b5394;\">Afterwards cut the mango in pieces and put them together with the nuts and seeds into a blender. If the mixture is too dry for the machine you can already add some oil. Then also add the parmesan and curry powder.<\/span><\/p>\n<p><span style=\"color: #0b5394;\">The mixture has to be blended while adding oil till the preferred consistency is achieved. At this point you can also add some salt and pepper for a better taste.<\/span><\/p>\n<p><span style=\"color: #0b5394;\">For storing the pesto you can put it into a jam jar and put some oil on top of it to prevent it from going off.<\/span><\/p>\n<div style=\"color: #134f5c; margin: 0px;\"><\/div>\n<div style=\"color: #134f5c;\"><span style=\"color: #0c343d;\"><br \/>\n<\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<div><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/article>\n","protected":false},"excerpt":{"rendered":"<p>Diese und in den folgenden Wochen widme ich mich einem Pesto mit asiatischen Einfl\u00fcssen. Die Zubereitung entspricht der eines normalen Pestos, jedoch tendiert der Geschmack durch die Zutaten eher in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[2,13,24,32],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Curry-Mango Pesto - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2015\/04\/30\/curry-mango-pesto\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curry-Mango Pesto - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Diese und in den folgenden Wochen widme ich mich einem Pesto mit asiatischen Einfl\u00fcssen. 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