What You Need to Know
Blending basil and garlic with olive oil to create a stable emulsion, using the chlorophyll in basil as an emulsifier. The optimal temperature for this process is between 15°C and 20°C.
A traditional Ligurian technique used in sauces like pesto, this emulsion is a key component of Italian cuisine.
Steps
- 1.
Pasta al Pistou (Liguria, Italy): Primary sauce coating pasta
- 2.
Soupe au Pistou (Provence, France): Flavor enhancer stirred into vegetable soup
- 3.
Trenette al Pesto (Genoa, Italy): Base sauce with pine nuts and cheese
The Science
Primary Reaction
emulsification