Zucchini Pesto Recipe INSPIRED BY ITALY SA Zucchini and tomato are some of the most often used ingredients in Italian cooking. Zucchini is an Italian word meaning small squash. That translation is pretty straightforward. However, the translation for tomato is a bit different. The Italian word for tomato literally means apple of gold. This makes sense when you realize that it’s believed that the first tomatoes known to Europeans were actually yellow, not red. The word zucchini is a plural diminutive of zucca , or one squash. The diminutive form of zucca is zucchino , and the plural of that becomes zucchini . SAVE FOR LATER Makes 2 cups Ingredients 2 tablespoons pine nuts 1 medium zucchini, chopped 1/3 cup sun-dried tomato halves 2 garlic cloves, peeled 1/3 cup grated Parmesan cheese 1/4 cup olive oil 1 teaspoon salt 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 zucchini, sun-dried tomato, 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 Risotto-stuffed Peppers Risotto is the most common use of rice in Italy. Rice first arrived in Sicily during the Middle Ages. Over time, the rice that grew best in Italy’s climate was a short-grain variety. Arborio rice is the type used in risotto . It’s cooked in broth to create this creamy primo , or first course, dish. Eggplant Parmesan Lasagna Stacks Eggplant Parmesan traces its roots to Italy, where it’s called parmigiana di melanzane . The dish’s name comes from the Sicilian word for shutters parmiciana . On the other hand, lasagna is not originally from Italy. This now Italian classic was first made in ancient Greece.

Swiss Chard Pesto Recipe INSPIRED BY SWITZERLAND SA Chard comes from the Latin word that means artichoke thistle. The reason it was named Swiss is unclear because Swiss chard is not actually native to Switzerland. Instead, this leafy green comes from the Mediterranean. Swiss chard is a much older close relative of beets. During the 19th century, a Swiss botanist determined the scientific name for Swiss chard. To honor his nationality, the leafy green earned its common name. SAVE FOR LATER Makes 2 cups Ingredients 1/3 cup shelled walnuts 15-20 leaves of Swiss chard, chopped 3 garlic cloves, peeled 1/2 cup Gruyère cheese, shaved 1 teaspoon salt 1/4 cup olive oil 1/4 cup apple cider vinegar 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 Swiss chard 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 Leek Galette As a landlocked nation, Switzerland is bordered by France, Italy, Germany and Austria. Swiss cuisine is therefore largely influenced by these neighbors. One French culinary influence is the galette , a flat puff pastry tart. Barley Minestrone One of Switzerland’s neighbors is Italy. Minestrone , a popular Italian soup, comes from an Italian verb that means to dish up. Thus, the recipe really isn’t written in stone. The soup’s ingredients vary from cook to cook and day to day.

Okra Pesto Recipe INSPIRED BY ETHIOPIA SA DF NF Okra, also known as lady fingers, is a pod-producing plant that originated in what is today Ethiopia. While it is seen as a vegetable, its seeds are often toasted, ground, and then used as a coffee substitute. Another use of okra stems from its sticky juice, which is used to thicken stews. As a member of the cotton and hollyhock family, okra provides another practical use. Old okra can be processed to make paper. SAVE FOR LATER Makes 1 1/2 cups Ingredients 2 cups chopped frozen okra, thawed and pat dry 2 garlic cloves, peeled 1/2 tablespoon chopped fresh ginger 1 Roma tomato, stem removed 2 tablespoons cornmeal 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon chopped dried chili pepper, or crushed red pepper flakes Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the okra, garlic, ginger, and tomato 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 Stovetop Popcorn One of the most recognizable parts of Ethiopian culture is the coffee ceremony called buna tetu . An invitation to a coffee ceremony is viewed as a sign of friendship and respect. Once the coffee has been made, it’s served with a snack such as popcorn. Spiced Lentils In Ethiopia, wat is a spiced dish similar to a stew or curry. It can be made with legumes, such as lentils, or with meat, fish, or vegetables. The recipes for wat vary far and wide from village to village and home to home.

Rutabaga Pesto Recipe INSPIRED BY SWEDEN SA DF NF Rutabaga comes from the Swedish dialect and means short root. A cross between turnip and cabbage, this root vegetable is commonly called swede because it was first raised during the late Middle Ages in this Scandinavian nation, where citizens are also referred to as swedes. Another name for rutabaga is Swedish turnip, indicating not only the root’s origin but also that Swedish people are some of the only frequent eaters of rutabaga. SAVE FOR LATER Makes 2 cups Ingredients 2 cups cubed rutabaga, cooked in 1 tablespoon olive oil for 15 minutes 1 medium golden delicious apple, chopped 2 tablespoons fresh rosemary 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 cup water Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the rutabaga, apple, and rosemary 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 Sweet Buns Kanelbullar , a popular bakery item in Sweden, are cinnamon buns made with a cardamom dough, orange flavoring, and crunchy sugar. They’re not usually overly sweet despite their English name. Swedish Tuna Balls Smörgåsbord is a Swedish culinary tradition that includes köttbullar . These Swedish meatballs are made with ground meat and herbs, but swedes also eat fish balls called fiskbullar . With a coastline about 2,000 miles long, fish and the process of preserving fish are traditions in Swedish culture.

Savory pesto recipes combine vibrant flavors using a variety of vegetables, herbs, and spices. Savory Pesto Recipes Asparagus Pesto View More Broccoli Pesto View More Caper Pesto View More Carrot Pesto View More SA NF SA SA NF SA Cassava Pesto View More Celery Pesto View More Collard Greens Pesto View More Corn Pesto View More SA DF SA DF SA DF NF SA Daikon Pesto View More Eggplant Pesto View More Endive Pesto View More Green Bean Pesto View More DF NF SA SA SA SA DF Lemongrass Pesto View More Macadamia Pesto View More Maple Syrup Pesto View More Mushroom & Chia Pesto View More SA DF SA SA DF NF SA Okra Pesto View More Olive Pesto View More Onion Pesto View More Parsley Pesto View More SA NF DF NF SA SA DF SA Pecan Pesto View More Pickle Pesto View More Pumpkin Pesto View More Red Cabbage Pesto View More SA SA DF SA DF NF SA Rhubarb Pesto View More Rutabaga Pesto View More Spices Pesto View More Spinach Pesto View More SA DF DF NF SA DF SA NF SA Swiss Chard Pesto View More Yam Pesto View More Zucchini Pesto View More SA SA SA

Nut-free pesto recipes are created for people with nut allergies. These pesto options feature seeds or other ingredients. Nut-Free Pesto Recipes Banana Pesto View More Broccoli Pesto View More Carrot Pesto View More Corn Pesto View More DF NF SW NF SA NF SA NF SA Daikon Pesto View More Mushroom & Chia Pesto View More Okra Pesto View More Olive Pesto View More DF NF SA SA NF DF NF SA NF SA Red Cabbage Pesto View More Rutabaga Pesto View More Spinach Pesto View More DF NF SA DF NF SA NF SA

Olive Pesto Recipe INSPIRED BY EGYPT SA NF Since 2500 B.C., olives have been cultivated in the Mediterranean. Their early history occurs in Egypt and then travels north across the Mediterranean Sea to Italy. Centuries later, olives reached the New World and now are grown as far away from their origins as Asia and Australia. Olives in ancient Egypt extended beyond food. Olive branches made into ornaments and crowns were found in the tomb of King Tut, a famous ancient Egyptian pharaoh. SAVE FOR LATER Makes 1 cup Ingredients 1 1/2 cups pitted olives 2 tablespoons chopped shallot 3 ounces feta cheese 2 tablespoons fresh lemon juice 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, mash the olives and shallot 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 Mediterranean Salad In Egypt, meze is the term that encompasses starters and salads served with bread prior to the main meal. One such salad is called salata baladi . It’s made with tomatoes, cucumbers, onions, and fresh flavorings. Mac 'N Cheese Some believe that cheese originated in the Middle East since jars dating to the First Dynasty of Egypt were found containing traces of it. While macaroni and cheese is likely from Europe, pasta, often in the form of elbow noodles, is a main ingredient in what some consider Egypt’s national dish, kushari .

Dairy-free pesto recipes are designed with those who are lactose intolerant or sensitive to dairy products. Dairy-Free Pesto Recipes Banana Pesto View More Cantaloupe Pesto View More Cassava Pesto View More Celery Pesto View More Collard Greens Pesto View More Daikon Pesto View More Eggplant Pesto View More Lemongrass Pesto View More DF SA Maple Syrup Pesto View More Okra Pesto View More Parsley Pesto View More Passion Fruit Pesto View More DF NF SA SA DF DF SA DF NF SW SA DF SA DF SA DF DF NF SA SA DF DF SW SW DF Pickle Pesto View More Pineapple Pesto View More Plum Pesto View More Red Cabbage Pesto View More DF SA SW DF SW DF DF NF SA Rhubarb Pesto View More Rutabaga Pesto View More Spices Pesto View More SA DF DF NF SA DF SA

Mango Pesto Recipe INSPIRED BY THAILAND SW Thailand’s capital, Bangkok, is also known as the Big Mango. The nickname is fitting because mango is a native fruit of Thailand. The Asian nation is also the fourth largest producer of mango in the world, and Thai people enjoy it at every meal from salads to a popular dessert called mango sticky rice. Mangoes come in a wide variety in Thailand. In the west, they are most often sweet and yellow, whereas other areas grow a more tart and green mango. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/4 cup shelled almonds 1 mango, peeled and seed removed 1/4 cup chopped fresh ginger 1/2 cup fresh mint 1/4 cup mascarpone cheese Directions 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 mango and ginger, and mash until smooth. Mix in the mint and mascarpone cheese. 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 Red Pepper Salad Salads in Thailand usually consist of a meat, seafood, or noodle base rather than greens or raw vegetables as seen elsewhere around the world. Thai salads fall into one of four categories based on the way the ingredients are prepared: yam , tam , larb , and phla . Yellow Chicken Curry Curry is crucial to Thai kitchens. However, curry’s origins are Indian. Thailand adopted this dish, but incorporated local ingredients. One noticeable difference is that Thai curry is often sweeter than Indian curry.

Travel the world with pesto recipes. Explore 40 different countries across the globe while discovering new ways to make pesto. Travel the World with Pesto Peru Uganda France Armenia Cyprus India Mozambique Korea Russia Southern U.S. South Africa Japan New Zealand Belgium Georgia New York Myanmar Malaysia Australia Thailand Canada Mayan Ethiopia Egypt Iran Greece Puerto Rico Midwest Fiji Brazil Croatia Native American Spain Chile Sweden Morocco China Nigeria Switzerland Italy

Pecan Pesto Recipe INSPIRED BY THE MIDWEST UNITED STATES SA Butternut squash and pecans are both native to North America. Pecans trace their origins to the state of Oklahoma. In fact, it's recorded that Thomas Jefferson gave George Washington pecan trees from the Midwest at his home in Virginia. In addition to their roots being traced to the United States, certain states account for the production of nearly half of the world’s pecans. These states include Georgia, New Mexico, and Texas. SAVE FOR LATER Makes 2 cups Ingredients 1/4 cup shelled pecans 2 cups cooked butternut squash (cubed) 1/3 cup fresh sage 1/3 cup gorgonzola cheese 1/2 teaspoon salt 2 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 pecans until a fine crumb forms. Add the butternut squash and sage, 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 Kale Salad Kale has become a popular superfood across the United States, and that popularity has skyrocketed in the Midwest. What has already been and still remains popular in the Midwest is cornbread, which can be turned into slightly sweet and crunchy croutons. Crispy Gnocchi Italian immigrants tend to populate urban America, including Midwestern cities like Chicago and Cleveland. In the Midwest, a popular cooking technique is frying. This ranges from fried chicken and cheese curds to Italian gnocchi .

Corn Pesto Recipe INSPIRED BY SOUTH AFRICA SA NF Corn dominates South African cuisine. It’s seen everywhere from a porridge called mealie pap to a salad made of maize meal. South Africans even have their own name for corn, mealies , and it’s the most important grain crop in the country’s economy. Maize was brought to the African continent at the start of the 16th century. But it wasn’t until 1655 that the crop arrived in South Africa. Not long afterwards, corn took on its important role throughout the nation. SAVE FOR LATER Makes 1 1/4 cups Ingredients 2 ears of raw corn, kernels removed (or 2 cups canned corn) 1 cup loosely packed fresh chervil (or curly parsley) 2 garlic cloves 2 tablespoons butter, melted 1/4 teaspoon salt Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the corn, chervil, and garlic until smooth. Mix in the butter and salt. 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 Sorghum Pilaf Both corn and sorghum are among South Africa’s top five grain crops. Sorghum, a grain indigenous to Africa, is used in porridge, bread, beer, and livestock feed. The cereal can thrive on marginal land and in drier conditions, making it a reliable crop in many areas throughout Africa. Mealie Casserole South African mealie pap , or sometimes mealie-meal , is a porridge similar to polenta or grits. It’s coarsely ground maize that’s cooked on the stovetop. Many people in South Africa eat it for breakfast with sugar and milk, or with syrup and butter. It can also be made savory.