What You Need to Know
A mixture of pesto, cream, and Parmesan cheese is heated and whisked together to create a stable emulsion, with a temperature range of 150°F to 160°F (65°C to 71°C). The process involves the formation of a complex network of lipids and water.
Ligurian pesto cream is a key component of traditional Ligurian cuisine, used as a condiment for pasta and meat dishes.
Key Parameters
Temperature
20°C
4°C - 25°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
BlenderCheeseclothMixing bowlMeasuring cupsSpoon
Steps
- 1.
Trofie al Pesto (Liguria, Italy): Primary sauce coating the pasta
- 2.
Pesto Cream Pizza (Naples, Italy): Base sauce alternative to tomato
- 3.
Pesto Cream Crostini (Tuscany, Italy): Spread for toasted bread
The Science
Primary Reaction
emulsification