What You Need to Know
The emulsion is formed by slowly pouring olive oil into a mixture of basil, garlic, pine nuts, and Parmesan cheese while continuously blending.
This emulsion is unique in that it uses a combination of basil and garlic as the primary flavor components, giving it a distinct herbaceous flavor.
Steps
- 1.
Trofie al Pesto (Liguria, Italy): Primary sauce coating pasta
- 2.
Pesto Genovese (Genoa, Italy): Traditional preparation method
- 3.
Pesto Trapanese (Sicily, Italy): Regional variation with almonds
The Science
Primary Reaction
Emulsification of oleic acid and water