What You Need to Know
Pesto sauce emulsifies due to the presence of emulsifiers such as lecithin and casein, and is typically made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. The optimal temperature for making pesto is around 20-25°C (68-77°F) to preserve the flavor and aroma of the basil.
Steps
- 1.
Trofie al Pesto (Genoa, Italy): Traditional pairing with twisted pasta
- 2.
Pesto Trapanese (Sicily, Italy): Incorporates tomatoes into emulsion
- 3.
Pesto Potatoes (Liguria, Italy): Cold emulsification coats warm potatoes
The Science
Primary Reaction
Emulsification