{"version":"1.0","provider_name":"Gustini - Passione italiana","provider_url":"https:\/\/www.gustini.fr\/blog","author_name":"Jens Depenau","author_url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/","title":"Le meilleur pesto au basilic : Pesto Genovese - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"4YRpIjJIjh\"><a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/meilleur-pesto-basilic-pesto-genovese\/\">Le meilleur pesto au basilic : Pesto Genovese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/meilleur-pesto-basilic-pesto-genovese\/embed\/#?secret=4YRpIjJIjh\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Le meilleur pesto au basilic : Pesto Genovese\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"4YRpIjJIjh\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/pest-genovese-blog-stage.jpg","thumbnail_width":1650,"thumbnail_height":1238,"description":"D\u00e9couvrez l'art de pr\u00e9parer le v\u00e9ritable Pesto alla Genovese avec des ingr\u00e9dients italiens de qualit\u00e9 : de l'ail, des pignons de pin, du basilic frais, de l'huile d'olive extra vierge, du parmesan et une touche de sel marin. Cette sauce polyvalente, originaire de G\u00eanes et popularis\u00e9e par Frank Sinatra, est id\u00e9ale non seulement pour les p\u00e2tes, mais aussi pour rehausser soupes, crostinis, risottos et bien plus encore."}