What You Need to Know
The technique involves slowly pouring oil into a mixture of garlic and basil while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to garlic.
This technique is unique in that it uses a combination of oil, garlic, and basil to create a flavorful and aromatic sauce, commonly used in Italian dishes such as pasta and vegetables.
Steps
- 1.
Trofie al Pesto (Genoa, Italy): Primary sauce coating hand-rolled pasta
- 2.
Pistou Soup (Provence, France): Swirled into vegetable soup as finishing garnish
- 3.
Pesto Pizza (Naples, Italy): Base sauce instead of tomato
The Science
Primary Reaction
Emulsification of oil and water