I watched Salt Fat Acid Heat , a Netflix foodie/cooking show that is stunning. Samin Nosrat a master chef takes a tour around the world to be inspired and learn about the four base elements she believes makes good food salt, fat, acid, and heat. In the first episode Fat, she travels to Italy. In Liguira Italy, she visits with a chef named Lidia and her son Diego. These two share their wisdom in the arts of pesto and focaccia. Lidia shows her how to make pesto the traditional way using a mortar and pestle. I was completely inspired by watching the episode that I went out a bought a mortar and pestle to make my own traditional pesto at home.
This had relevance directly to my cooking life since I was in search of a good way to make pesto without garlic. I have Irritable Bowel Syndrome (IBS) and am unable to eat garlic. It has been a bit of a challenge to purchase pre-made items such as spaghetti sauce, pesto and fresh ravioli. I used the recipe below from the show!
The ingredients are:
- 1 cup Pine nuts (I used raw cashews purchased at Community
Foods since pine nuts are very expensive)
- 1 cups Basil (packed cups) - use leaves only discard any stem
- Pinch of salt (1/2 tsp)
- 1/2 cup Parmesan cheese
- 1 cup Pecorino cheese (can substitute Asiago, Grana Padano)
- 1 cup fresh olive oil (do not use olive oil you have opened more than
2 months ago)
How to put it all together:
In Mortar: start by adding the nuts to the mortar. Process until they become a dry paste (see picture). Then remove from the mortar then add the basil and a pinch of salt. Once basil is broken down add nuts back to mortar. Mix in the cheese
In food processor: add in nuts and blend into a paste, add basil and pinch of salt blend. Remove from food processor and add to a bowl. Mix in cheese. Mix in olive oil.
Garlic: you can add 1 - 2 cloves of garlic as you desire (note garlic is high on FODMAP rating)