Cherry Pesto Recipe
INSPIRED BY RUSSIA
During the 13th century, cherries arrived in Vladimir, a town just over 100 miles from Moscow, Russia. The stone fruit was crossbred with the ground cherry, producing a sweet-sour variation that was then named Vladimir cherry. Vladimir cherries still grow in Russia today.
There were five original varieties of Vladimir cherries, and four of those are still cultivated today. Every year, Russians celebrate the Savior of the Cherry Feast Day with games involving everything cherry—cherry-eating contests, shooting with cherry stones, and more.
SAVE FOR LATER
Makes 1 1/2 cups
1/4 cup shelled almonds
2 cups sweet cherries, halved and pitted
1/2 cup cubed Brie cheese
1/4 cup sweetened coconut flakes
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the almonds until a fine crumb forms. Add the cherries and mash until smooth. Mix in the Brie cheese and coconut. 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.
From a very young age, Russians often eat different types of porridge for breakfast. They call it kasha. It’s a hot cereal made with grains such as oatmeal, wheat, millet, as well as either water or milk. In addition to its place on the breakfast menu, kasha is also eaten with cabbage soup or other main dishes.
Similar to marshmallows, a common confectionery made in Russia is called zefir. It got its name from the Greek god of the light west wind Zephyr. The light and airy consistency of this sweet is made by whipping fruit and berry purée with suga, egg whites, and pectin or gelatine.