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Pickle Pesto Recipe INSPIRED BY FIJI SA DF 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 Ingredients 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 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 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. Uses Bloody Mary 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.

Broccoli Pesto Recipe INSPIRED BY FRANCE SA NF World War I G. I.s, whose initials stand for government issue or general issue, grew fond of eating broccoli during their service abroad. In 1919, the war officially ended when the Treaty of Versailles was signed in a town near Paris, France. American soldiers then returned home from the war craving the broccoli, and as a result, they created a demand for the vegetable in the United States. Broccoli traces its roots to the Mediterranean, where it was created from a cabbage relative. The name broccoli comes from the Italian word that means the flowering crest of a cabbage. SAVE FOR LATER Makes 2 cups Ingredients 2 cups cooked broccoli cuts 1/2 cup fresh tarragon 1 garlic clove, peeled 2 ounces Gouda cheese (or 1/3 cup cubed) 1/4 cup olive oil 1/2 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 broccoli, tarragon, and garlic 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 Chicken Pot Pie Crêpes Chicken pot pie was a common ration for soldiers during World War I, a global war ended by a treaty signed in France. Several years prior in France, it’s been said that a woman accidentally dribbled a thin porridge mixture onto a hot cooking surface. Thus, the crêpe was born. French Toast BLT Despite its name, French toast originated in Rome, not France, during the 4th century as a way to use up stale bread. In France, French toast is called pain perdu , or lost bread. The process of soaking the stale bread in a milk-egg mixture and then toasting it in a pan hasn't changed much throughout history.

Rhubarb Pesto Recipe INSPIRED BY CHILE SA DF Rhubarb is a more recent addition to the produce world. One type of rhubarb, gunnera tinctoria , is native to Chile and called nalca there. Some know this species as Chilean prickly rhubarb, recognizing the attributes of the plant’s very large leaves and thorny stem. Rhubarb in Chile is used similarly to that of other areas of the world: the stalks are cooked into jams and other recipes. Before reaching the Americas, rhubarb is believed to be a native plant of Serbia, where it was found growing along a river bank. SAVE FOR LATER Makes 1 cup Ingredients 1/4 cup shelled walnuts 1 cup rhubarb pieces (cut into 1-inch pieces) 1 fennel bulb, chopped 1/2 cup chopped fresh mint 2 tablespoons caramel sauce 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 rhubarb, fennel, and mint, and mash until smooth. Mix in the caramel sauce. 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 Chili Chile vs. Chili: The two, though different by the single final vowel, are not at all related. Chile with an “e” is a South American nation that runs along the Pacific Ocean. On the other hand, chili with an “i” is a stew made with ground beef, beans, tomatoes, and chili peppers. Sopaipillas Sopaipilla is a fried pastry and a Chilean tradition since as early as 1726. There is no right or wrong time to eat them, and people in Chile enjoy them topped with chili pepper sauce, mustard, or ketchup. When eaten for dessert, sopaipillas are served with a caramel-like sauce.

Red Cabbage Pesto Recipe INSPIRED BY SPAIN SA DF NF In Spain, Christmas Eve dinner usually includes a red cabbage dish called lombarda . Throughout the country, it can be made in different ways. For some, it’s cooked with apples and smoky salt pork. Others add to it potatoes, raisins, or pine nuts. The main dish for Christmas in Spain is seafood. Spain isn’t the only country that includes red cabbage at Christmas time. Denmark also features a similar dish. For both countries, the vegetable is easy to prepare and adds a festive color to the dinner table. SAVE FOR LATER Makes 2 cups Ingredients 2 1/2 cups chopped red cabbage 1/2 cup sliced water chestnuts 2 tablespoons honey fresh juice of 1 lime 3 tablespoons olive oil 1/2 teaspoon crushed red pepper Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the red cabbage and water chestnuts 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 Melon Gazpacho Gazpacho is a cold soup typically made with blended raw tomatoes or other vegetables. It originated in Andalusia, a region in southern Spain. Gazpacho is especially popular as a cold dish because of the hot summers the region experiences. Spanish Tortilla More commonly known as a Spanish omelette, the tortilla española is a fried egg and potato dish. It’s served hot or cold, and is one of many popular Spanish tapas, or small appetizers.

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.