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You need an emulsifier to keep the pesto together if there's an aqueous phase (from your post I'm not sure there is ) There's lists of food grade emulsifiers that sound like chemicals, but are just derivatives of fat.
I believe more food sounding things like tartaric acid or phospholipids e.g. Lecithin will do it too.
Not sure if xanthan works in a purely oil liquid.
You need an emulsifier to keep the pesto together. There's lists of food grade emulsifiers that sound like chemicals, but are just derivatives of fat.
I believe more food sounding things like tartaric acid or phospholipids e.g. Lecithin will do it too.
You need an emulsifier to keep the pesto together. There's lists of food grade emulsifiers that sound like chemicals, but are just derivatives of fat.
I believe more food sounding things like phospholipids and tartaric acid will do it too.
