{"id":5514,"date":"2026-02-16T15:00:37","date_gmt":"2026-02-16T14:00:37","guid":{"rendered":"https:\/\/www.naturparkmagazin.de\/thueringer-schiefergebirge-obere-saale\/?p=5514"},"modified":"2026-02-18T10:55:01","modified_gmt":"2026-02-18T09:55:01","slug":"rezept-des-monats-brunnenkresse-pesto","status":"publish","type":"post","link":"https:\/\/www.naturparkmagazin.de\/thueringer-schiefergebirge-obere-saale\/rezept-des-monats-brunnenkresse-pesto\/","title":{"rendered":"Rezept des Monats – Brunnenkresse Pesto"},"content":{"rendered":"

Als das ges\u00fcndeste Lebensmittel der Welt gilt die Brunnenkresse. Sie ist extrem n\u00e4hrstoffreich und gibt vielen Gerichten einen scharfen Frischekick.<\/strong><\/h3>\n
\"Brunnenkresse\"<\/a>

Foto: Brunnenkresse_Stefan Lefnaer_CC BY-SA<\/p><\/div>\n

Brunnenkresse Pesto – entdeckt bei Chefkoch.de\/Rezepte\n<\/strong><\/h3>\n
Zutaten:<\/strong><\/div>\n
    \n
  • 1 Handvoll Brunnenkresse<\/li>\n
  • 30 g Mandeln oder Pinienkerne<\/li>\n
  • 1 Knoblauchzehe<\/li>\n
  • 40 ml Oliven\u00f6l extra vergine<\/li>\n
  • 40 g frisch geriebener Pecorino (Hartk\u00e4se)<\/li>\n
  • Pfeffer aus der M\u00fchle und Salz<\/li>\n
  • 1\u20132 EL Zitronensaft<\/li>\n<\/ul>\n
    So bereiten Sie das Pesto zu: Brunnenkresse abbrausen, trocknen, Bl\u00e4tter von den Stielen zupfen und grob hacken. Mandeln oder Pinienkerne grob hacken. Hartk\u00e4se fein reiben. Knoblauchzehe h\u00e4uten und grob hacken. Brunnenkresse mit Mandeln, Hartk\u00e4se, Knoblauch und Oliven\u00f6l in einem Standmixer oder mit dem P\u00fcrierstab fein mixen. Mit Zitronensaft, Salz und Pfeffer abschmecken.<\/div>\n

    Guten Appetit!<\/strong><\/p>\n

    \u00a0<\/strong><\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

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