Cantaloupe Pesto Recipe

INSPIRED BY ARMENIA

In the 16th century, cantaloupe seeds made their way from Armenia to an Italian town near the capitol Rome called Cantalupo. The melon was then named after that town. More recently, fruits like cantaloupe are key ingredients in Armenian kitchens.

While Italians are proud that their town Cantalupo inspired a fruit’s name, it was the French who actually called them cantaloup, whose English version is cantaloupe.

SAVE FOR LATER

Makes 1 1/2 cups

Ingredients

1/4 cup pine nuts

2 cups 1-inch cantaloupe pieces

1/4 cup fresh tarragon

1 tablespoon pomegranate juice

1/2 tablespoon fresh lemon juice

Directions

Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the pine nuts until a fine crumb forms. Add the cantaloupe and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.

Uses

Fruit Leather

Nanny candy, which is also called bastegh, is a fruit leather common in Armenia. It’s made with pureed fresh fruit, baked at a low temperature, and then cut and rolled. The tradition of cooking fruit leather at home began with Armenians and Persians when they realized they could preserve fruit this way.

Orzo Pilaf

Pilaf is an Armenian staple. It’s an easy-to-prepare, grain-based dish that’s flavored with meat, vegetables, or fruits. Rice and bulgar are the traditional grains used as the base in this dish.