What You Need to Know
The technique involves slowly pouring olive oil into a mixture of basil, garlic, and pine nuts while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, whisking speed, and oil addition rate. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it uses a combination of olive oil and basil to create a rich and creamy pistou sauce, commonly used in Italian cuisine.
Steps
- 1.
Trofie al Pesto (Genoa, Italy): Primary sauce component coating handmade twisted pasta
- 2.
Soupe au Pistou (Provence, France): Flavorful garnish stirred into vegetable soup
- 3.
Burrata con Pistou (Puglia, Italy): Contrasting sauce for fresh cheese
The Science
Primary Reaction
Emulsification of oleic acid and basil extract