Grape Pesto Recipe
INSPIRED BY GEORGIA
Georgia is a nation that straddles Europe and Asia. The country boasts over 450 grape varieties among its roughly 500 acres of vineyards. A significant number of Georgia’s grapes are used in winemaking, a process that began there over 8,000 years ago.
In addition to accounting for almost 20 percent of the world’s total grape varieties, Georgia also grows endangered vines that are not grown anywhere else.
SAVE FOR LATER
Makes 1 3/4 cups
1/3 cup shelled walnuts
2 cups red seedless grapes, rinsed and pat dry
2 tablespoons fresh rosemary
2 oz goat cheese
2 tablespoons honey
1 tablespoon red wine vinegar
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the walnuts until a fine crumb forms. Add the grapes and rosemary, 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.
Eggplant rolls are traditionally served at Georgian feasts, called supra. They’re made of eggplant slices filled with a blend of garlic and walnuts. The dish is usually served with other vegetable starters.
Sweets in Georgia are usually made with sugar, nuts, and fruit. Churchkhela, for example, is a traditional Georgian candy that traces its roots to the Caucasus region. The main ingredients are grape must, nuts, and flour.