Battuto and Pesto: Fresh Herb Sauces
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Origin
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Description
Pesto Genovese — basil, pine nuts, garlic, Parmigiano, Pecorino, and olive oil pounded or processed into a fresh, vivid green sauce — demonstrates the Italian application of the cell rupture principle: the mortar and pestle ruptures basil cells and releases their essential oils in a way that blending cannot exactly replicate. The mortar produces a sauce with a slightly coarser texture, a more unified flavour, and a deeper green colour. The blade of a food processor heats the basil through friction, darkening the colour and producing a slightly different flavour profile.
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The Thread
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Flavour Context
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Pillars V — VII
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