What You Need to Know
The sauce is made by slowly whisking olive oil into a mixture of garlic and herbs, while adding a small amount of egg yolk to stabilize the emulsion.
Ligurian genovese is a key component of traditional Ligurian cuisine, often served with dishes like trofie and vegetables.
Steps
- 1.
Trofie al Pesto (Liguria, Italy): Primary sauce coating handmade twisted pasta
- 2.
Pesto alla Trapanese (Sicily, Italy): Adaptation with almonds and tomatoes while maintaining emulsion principles
- 3.
Pistou Soup (Provence, France): French adaptation used as finishing garnish for vegetable soup
The Science
Primary Reaction
emulsification