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Carrot Pesto Recipe INSPIRED BY INDIA SA NF Carrot farming is an important part of the economy in India. And they’re not all orange. In the 10th century, carrots in India were actually purple. The root vegetable not only varies in color, but also in its use. Some Indian dishes use carrots with rice, and others with salads or desserts. Orange carrots may have originated in Holland during the 16th century when various colors of carrots were hybridized together to produce the orange version we know well today. SAVE FOR LATER Makes 2 cups Ingredients 1/4 cup sesame seeds 2 cups carrots (cut to 1-inch pieces, boiled, drained, and completely cooled) 1 tablespoon fresh ginger, chopped 1/4 cup nonfat Greek yogurt 1 teaspoon curry powder 3 tablespoons vegetable oil Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the sesame seeds until a fine crumb forms. Add the carrots and ginger, 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 Ramen Salad In India, a popular snack is Maggi instant noodles. Top Ramen is another brand of instant noodles in India. This is interesting when you look at the history of cooking in India where every meal was made from scratch. Instant food was something new to Indian culture. Coconut Barfi Barfi is a no-bake, milk-based confectionery in India. Its name comes from the Persian word barf, which means snow. Barfi comes in many shapes and flavors, but the most classic of all is coconut.

Spinach Pesto Recipe INSPIRED BY CHINA SA NF When you think of spinach, you don’t often think of Chinese food. Yet, ever since the 7th century when the King of Nepal sent the vegetable to China as a gift, the leafy green has been a staple in Chinese kitchens from broth bowls to stir-fry dishes. It also grows in many varieties in China. One variety is called en choy , which means Chinese spinach. Spinach traces its roots to ancient Persia, which is present-day Iran. There, it was known as aspanakh . SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/4 cup sunflower seeds 2 whole artichoke hearts 3 garlic cloves, peeled 1 8-ounce bag baby spinach 1/2 cup grated Asiago cheese 3 tablespoons olive oil Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the sunflower seeds until a fine crumb forms. Add the artichoke, garlic, and spinach. 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. Uses Stir-fried Cauliflower Rice Stir fry originated in China. During the Ming Dynasty, which lasted from 1368 to 1644, this technique for cooking meat and vegetables became widely popular among Chinese people. That’s also when China’s population doubled and stir fry then spread throughout the world. Chicken Dumplings Momo , or a type of steamed dumpling, is one of the most common foods in Nepal, the country that gave spinach to China. In both Nepal and China, dumplings are often made at home. They are filled with meat or vegetables, steamed or fried, and served with different dipping sauces.

Mushroom & Chia Pesto Recipe INSPIRED BY THE MAYANS SA NF Ancient Mayan people firmly believed chia seeds possessed supernatural powers and used it in religious practice. Also, in Mayan the word chia means strength. It was a tiny seed touted for providing stamina to warriors. Today, a modern Mexican tribe uses chia in a mixed drink, which supposedly enables them to run hundreds of miles. Meanwhile, Mayans believed mushrooms created psychedelic effects. Together, mushrooms and chia seeds are important to Mayan culture and beliefs. SAVE FOR LATER Makes 2 cups Ingredients 1 tablespoon chia seeds 2 cups chopped mixed fresh mushrooms 1 loosely-packed cup fresh basil 1/3 cup fresh mozzarella cheese 1/2 tablespoon honey 1/4 cup olive oil Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the chia seeds until a fine crumb forms. Add the mushrooms and basil, 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 Tamale Cups The corn husk-wrapped Mayan tamale is a portable serving of starch encasing a protein-based filling. They carry an important role in the cuisine among Mayan people. They are traditionally wrapped in corn husks or banana leaves, and then steamed. Some Mayan tamales featured turkey or iguana. Salisbury Steak American physician Dr. Salisbury invented this beef dish, and as a result it was named Salisbury steak. Traditionally, Salisbury steak is served over mashed potatoes. Highlighting a Mayan staple ingredient whose consistency is comparable to potatoes, mashed plantains are substituted instead.

Endive Pesto Recipe INSPIRED BY BELGIUM SA Endive is a young member of the vegetable family. In 1830, a farmer in Brussels, Belgium created it by accident. He was storing chicory roots in his cellar because his plan was to dry and roast them to make coffee. But he left to serve in war for several months and returned to find something new sprouting in his cellar: endive. The new member of the chicory family hit grocery store shelves 16 years later and now is grown worldwide. The ironic part about the creation of endive is that this young vegetable grew from chicory, one of the earliest plants mentioned in recorded literature. SAVE FOR LATER Makes 1 1/4 cups Ingredients 1/4 cup shelled chopped walnuts 1 1/2 cups chopped endive 1 cup chopped D'Anjou pear (or 1/2 pear) 1/3 cup crumbled Roquefort cheese 1 tablespoon fresh thyme 1 tablespoon olive oil Directions 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 endive and pear, 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 Beet Brownies Throughout Belgium, there are more than 2,000 chocolate shops. What sets Belgian chocolate apart from others is a high cocoa content. Belgium is also a place where sugar beet crops thrive. These root vegetables are used to produce beet sugar, a less processed type of sugar. Brussels Sprouts Gratin Although Brussels sprouts were first grown elsewhere, they were named during the 16th century when these mini-cabbages were being harvested in Brussels, Belgium. A couple centuries later, French settlers brought Brussels sprouts to the United States.

Asparagus Pesto Recipe INSPIRED BY PERU SA Peru ranks as one of the world's largest producers of asparagus. Through irrigation methods, farmers are able to grow the stalk year-round and the plants are productive for 15 to 20 years. Half of their crops are green asparagus; the other half are white. Asparagus is thought to have originated in the Mediterranean area. Today, the majority of the asparagus produced in Peru is sent to Europe, making the history and production of asparagus a complete circle. SAVE FOR LATER Makes 2 cups Ingredients 1/3 cup shelled pistachios 3 cups 1-inch asparagus pieces (about 3/4 lb asparagus stalks) 1/2 cup diced sweet onion 3 tablespoons ricotta cheese juice of 1/2 lemon 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the pistachios until a fine crumb forms. Add the asparagus and onion, 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 Quinoa Soup Quinoa originated in the Andean region in and around Peru. As a protein-rich ancient grain in a nation where meat is sometimes scarce, it's a staple both on plates and in a traditional bowl of soup. Street Corn Choclo is a variety of corn grown in the Andean Mountains of Peru. It's sweet and made of large grains. It's common to find it topped with cheese and sold as street food in Peru.

Cassava Pesto Recipe INSPIRED BY MOZAMBIQUE SA DF Cassava, or sometimes known as yuca, is a starchy root used to make common food items like flour and tapioca. It was introduced to Africa by Portuguese traders from Brazil during the 16th century. In Mozambique, cassava is one of the most important starches. Cassava is not only an important source of energy in Mozambique. Worldwide, hundreds of millions of people rely on cassava as their primary food staple. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/3 cup shelled cashews 1/2 cup peeled and cubed yucca root 2 yellow bell peppers, seeded and chopped 1 1/2 teaspoons cumin seeds (or 1 teaspoon cumin powder) 2 tablespoons fresh oregano 3 tablespoons 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 cashews until a fine crumb forms. Add the yucca, bell peppers, and cumin, 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 Tomato Cobbler Cassava is used to make tapioca, which is processed into many forms, including flakes and pearls. Tapioca pearls are often used to help bind the filling in pies and cobblers. In addition to cassava’s important role in Mozambique, cornmeal is another starch popular in Mozambican cooking. Watermelon Ceviche Claiming over 1,500 miles of the African coastline, Mozambique’s cuisine offers plenty of seafood. One common recipe is a seafood stew made with clams in a peanut sauce. Another popular dish is shrimp prepared in the style of peri-peri —a Portuguese word—highlighting the influence of Portugal.

Once Upon a Pesto features pesto recipes, food history, international stories, and cultural tales. Jessica Paholsky, the founder, combines cooking and travel to entertain and educate visitors and followers. HOME Taste and travel from home. Pesto as a Process PESTARE (Ital. verb ) to grind or crush Based on its etymology, pesto is a process. From the Italian verb pestare , we get the words pesto and pestle. Mortars and pestles were among the first tools used to make pesto. About Pesto & You RECIPES FOR EVERYONE Once Upon a Pesto is a new way of thinking—pair flavors and textures with creativity and flexibility on a global scale. With this approach, you'll master pesto-making and discover worldly uses for pesto recipes. Customize pesto with your favorite ingredients. Whether you live dairy free or have a nut allergy, you can make and enjoy pesto. This adaptable sauce also allows you to make the most of regional and seasonal produce. There are many pesto-possibilities! BROWSE PESTO RECIPES Pesto & the World TRAVEL THE GLOBE WITH NEW RECIPES The most common pesto, pesto Genovese, comes from Genoa, a town in northwestern Italy. Its main ingredient is basil because the herb grows abundantly there and pesto is one way to put it to use. This solution is universal—take a local common ingredient and apply the pesto process. BEGIN YOUR PESTO JOURNEY Pesto & Me PESTO PRO - JESSICA PAHOLSKY Hi! I'm the creator of Once Upon a Pesto. A storyteller at heart, I was born with a passion for creativity, from painting, drawing, and writing to dancing and playing musical instruments. I believe food, like each form of art, is a global language. My mission with Once Upon a Pesto is to ignite your senses, take you around the world through food history and provide recipes you'll love. How did I become the "Pesto Pro?" After traveling to more than a dozen different countries, experiencing cultures, and expanding my language skills, I was inspired to share that awe and excitement with you. While pesto is most well known for its association with Italy—the country in which I spent most of my time abroad—it's so much more than basil and pine nuts. Through the pesto process, we can travel, learn, cook, and enjoy countless recipes. Featured In To play, press and hold the enter key. To stop, release the enter key. VIEW ALL FEATURES Hover over end tiles to scroll left or right Contact onceuponapesto@gmail.com Reach out to learn more about my work, inquire about collaboration opportunities, and explore the world of pesto with me. Enter Your Name Enter Your Email Enter Your Subject Enter Your Message SEND Thanks for reaching out!

Macadamia Pesto Recipe INSPIRED BY AUSTRALIA SA Australia is one of the world’s leading producers of macadamia nuts, and they are native to different areas of this country. These nuts got their name from John Macadam, the Scottish-Australian chemist who studied them. It takes macadamia trees seven to ten years until they begin producing nuts, and harvesting is usually done by hand. Australia doesn’t dominate the food world like other nations, but an important contribution the country made was the macadamia nut. It was discovered by British colonists in Queensland, Australia in 1857. SAVE FOR LATER Makes 1 cup Ingredients 1/3 cup shelled unsalted macadamia nuts 1 cup chopped fresh chives 2 cups watercress 1 garlic clove, peeled 1/2 cup shredded cheddar cheese 1/4 cup olive oil Directions 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 smooth. Add the chives, watercress, and garlic. Mash until incorporated. Add the cheddar cheese and olive oil. 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 Kanga-root Roasted Vegetables Kangaroo is the national animal of Australia, where kangaroo meat is served in many restaurants. However, kangaroo meat is not as widely available as expected, and even less common outside of Australia. On the other hand, various vegetables grow well in the temperate regions of the country. ANZAC Biscuits ANZAC stands for the Australian and New Zealand Army Corps, which operated during World War I. While overseas in Europe, ANZAC soldiers received care packages that included sweet biscuits baked by their wives back home. Made without eggs, these biscuits could sustain a longer shelf life.

Parsley Pesto Recipe INSPIRED BY GREECE SA DF For competitors in Greek athletic games similar to what are now the Olympics, the material goal was not a gold medal. Instead, the winners received a crown of parsley. The modern-day herb was not viewed as food in those days because ancient Greeks held parsley sacred. Ancient Greeks viewed parsley as sacred because according to ancient Greek legend, the plant grew out of the hero Archemorus’s blood when he was killed and eaten by serpents. SAVE FOR LATER Makes 1/2 cup Ingredients 1/4 cup shelled walnuts 2 loosely-packed cups fresh parsley 2 loosely-packed cups fresh dill 2 garlic cloves 1/2 teaspoon ground cumin 1/4 cup olive oil Directions 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 parsley, dill, and garlic, 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 Dolmades Dolmades are one of the most iconic dishes in Greek cuisine. But these rice-stuffed grape leaves were first made in Turkey, where dolma is a word that means something filled. The dish’s other common cousin is stuffed peppers. Hummus Bowl Hummus , which is the word for chickpea in Arabic, traces its roots back to Egypt during the 13th century. Then after years and years of trade between Egypt and Greece, hummus arrived in Greece and is now a modern staple.

Plum Pesto Recipe INSPIRED BY CROATIA DF SW The world’s largest producers of plum are the countries of former Yugoslavia, including Croatia. In fact, several traditional Croatian recipes incorporate this stone fruit. Some examples include meat stews, plum and cheese dumplings, jam for pastries, and even spirits. Plums have a long and interesting history. It’s been said they were domesticated in China more than 2,000 years ago. In his writing, Confucius, the great Chinese philosopher, praised the fruit. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/2 cup shelled walnuts 3 medium-sized plums, quartered and seeded 1/2 teaspoon cardamom 1/8 teaspoon ground cloves Directions 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 plums 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 Stone Fruit Salsa Nearly every city in Croatia has its own outdoor market, or pazar , where locals and tourists shop. In the summertime, these local food hubs feature fruits like berries, apricots, peaches, plums, cherries, and melons. Walnut Swirl Bread In Croatia, povitica is a dessert made for Christmas and Easter. It’s a sweet bread made with pastry dough rolled out very thin, coated with a groundnut paste, and then folded into a loaf pan. Its name comes from the Slovenian word that means to wrap in. The tradition of making povitica is centuries old.

Yam Pesto Recipe INSPIRED BY NIGERIA SA The yam is sometimes called the king of crops in Nigeria. This African country is the world’s largest producer of yams. Not only do Nigerians value the versatility of yams, but they also hold an annual celebration at the end of the farming season that honors this tuber. There are dances, parades, costumes, and many yam dishes to eat. The origin of yams reflect religious beliefs shared among many. One common story is that yams were given by the supreme being or god of various Nigerian subcultures. SAVE FOR LATER Makes 2 cups Ingredients 1 small yam, peeled and cubed 2 cups chopped leek 1/2 orange, juiced 1 tablespoon butter 1/3 cup pecans 1/4 cup fresh thyme 1/4 cup olive oil Directions In a large pan over medium heat, combine yam, leek, orange juice, and butter. Cover and let cook for 15 minutes, stirring occasionally to prevent browning. Let cool for 5 to 10 minutes. Combine yam mixture with the remaining ingredients in a food processor. Blend until a smooth paste forms. If using a mortar and pestle, crush the pecans until a fine crumb forms. Add the cooked yam mixture, and mash until smooth. Mix in the thyme and olive oil. 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 Plantain Bread The plantain, or the starchier sister of the banana, is a common ingredient in Nigerian cuisine. It is prepared as chips, blended into pudding, fried, and mashed. These various methods developed and have been refined since plantains were grown in eastern Africa as early as 3000 B.C. Peanut Stew Peanut stew, which is also called groundnut soup or maafe , is a soup native to Nigeria and popular throughout West Africa. Peanuts reached Africa during the 16th century, and the people of Nigeria quickly adopted the new food into their culinary traditions.

Collard Greens Pesto Recipe INSPIRED BY SOUTHERN UNITED STATES SA DF A staple in Southern cooking, collard greens have a history even deeper than that part of the United States. Call them the dinosaurs of the vegetable family because they trace their roots to prehistoric times. Some say collards found their way from Africa to America. Since then, the leafy green has become a common ingredient in typical recipes of the South. In the South, people eat collard greens and cornbread on New Year’s Day to ensure a prosperous year ahead. SAVE FOR LATER Makes 1 cup Ingredients 1/4 cup shelled pecans 6 ounces collard greens 2 garlic cloves, peeled 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 teaspoon dried oregano 1/8 teaspoon salt 1/4 cup olive oil 2 tablespoons honey Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the pecans until a fine crumb forms. Add the collard greens and garlic, 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 Deviled Eggs Deviled eggs are closely tied to the South, but their roots are not American. It was first served as an appetizer in ancient Rome. The name deviled eggs and their ingredients evolved over time as more and more people began making their own versions of the recipe. Succotash A classic side dish at Thanksgiving in New England and the South alike, succotash is made with corn, lima beans, and lard. Some people prefer to modify the recipe by replacing lard with alternative flavors, such as olive oil and vegetable stock.