What You Need to Know
This technique involves blending olive oil, basil, and garlic with a small amount of acidic ingredient, such as lemon juice or vinegar, to create a stable emulsion. The key variables are the ratio of oil to acidic ingredient and the type of basil used.
This technique is unique in that it uses a combination of ingredients to create a complex and flavorful sauce, commonly used in Italian cuisine.
Steps
- 1.
Trofie al Pesto (Genoa, Italy): Primary sauce coating handmade twisted pasta
- 2.
Pesto Genovese (Liguria, Italy): Traditional preparation with mortar and pestle
- 3.
Pesto Trapanese (Sicily, Italy): Adaptation using almonds and tomatoes
The Science
Primary Reaction
emulsification