What You Need to Know
The technique involves slowly pouring olive oil into a mixture of basil, garlic, and pine nuts while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to basil.
This technique is unique to Piedmontese cuisine, where it is used to create a variety of sauces and condiments, such as pesto and salsa verde.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
Blender or food processorCheesecloth or fine-mesh strainer
Steps
- 1.
Trofie al Pesto (Liguria): Primary sauce coating pasta
- 2.
Pansoti con Salsa di Noci (Piedmont): Base for walnut sauce variation
- 3.
Minestrone alla Genovese (Genoa): Finishing flavor enhancer
The Science
Primary Reaction
Emulsification of oleic acid and polar compounds