Description
Emulsification of olive oil and basil to create a stable pesto.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Emulsification of oleic acid and polar compounds
Parameters
Temperature
25°C optimal
20°C to 30°C range
Room temperature is ideal for emulsification
Time
7 minutes
5 minutes – 10 minutes
Equipment
Blender or food processorCheesecloth or fine-mesh strainer