Description
A traditional Ligurian emulsion sauce made with pesto, cream, and Parmesan cheese.
Technical
A mixture of pesto, cream, and Parmesan cheese is heated and whisked together to create a stable emulsion, with a temperature range of 150°F to 160°F (65°C to 71°C). The process involves the formation of a complex network of lipids and water.
Culinary Significance
Ligurian pesto cream is a key component of traditional Ligurian cuisine, used as a condiment for pasta and meat dishes.
Science
Primary Reaction
emulsification
Parameters
Temperature
20°C optimal
4°C to 25°C range
Refrigerate at 4°C to slow bacterial growth. Serve at room temperature (around 20°C) for optimal flavor and texture.
Time
20 minutes
10 minutes – 30 minutes
Equipment
BlenderCheeseclothMixing bowl