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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Blending of basil, garlic, and fat to create a smooth and creamy sauce.
Origin: Ancient Ligurians (1st century AD) — Liguria
See full technique reference →Pesto involves the emulsification of basil, garlic, and fat through blending, creating a smooth and creamy texture.
Pesto is a traditional Ligurian technique used to create a classic sauce for pasta and other dishes.
Trofie al Pesto (Liguria, Italy): Primary sauce coating twisted pasta
Pesto Genovese Pizza (Genoa, Italy): Base sauce alternative to tomato
Pesto Khobz (Lebanon): Flavoring agent in flatbread dough
Primary Reaction
Emulsification
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