Pickle Pesto Recipe
INSPIRED BY FIJI
In Fiji, pickling is a valuable process when it comes to marriage. Fijian natives pickle their foods in banana leaf-lined pits, which provide a source of food in case of storms. But perhaps more importantly, if well-stocked, these pits help indicate if a man is able to provide for his future wife.
The process of pickling foods is believed to have begun as far back as 2400 B.C. The first use of pickling for cucumbers occurred several centuries later in Western Asia.
SAVE FOR LATER
Makes 1 1/4 cups
1/4 cup shelled macadamia nuts
1 3/4 cups chopped whole dill pickles
1 cup chopped fresh curly-leaf parsley
1/4 cup chopped fresh chives
1 teaspoon dill pickle juice
1/4 teaspoon paprika
1/4 teaspoon ground mustard seed
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the macadamia nuts until a fine crumb forms. Add the pickles, parsley, and chives, and mash until fairly 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.
Tomato juice is a key ingredient when making Bloody Mary. Tomatoes are also one of the most common vegetables grown in Fiji. In fact, they can grow year round on these islands. However, Fiji still imports a significant amount of tomatoes and other produce from New Zealand and Australia.
Mack and Cheese
Fiji is a nation made up of about 330 different islands. As a South Pacific archipelago, fish is readily available to Fijian people. One type of fish common in Fiji is mackerel, which is often sold as a canned food item in most supermarkets.