Banana Pesto Recipe INSPIRED BY UGANDA DF NF SW Bananas are a staple in Uganda. From green bananas called matooke to fermented banana wine, Ugandans not only consume the most bananas per person—500 pounds per person per year—but this African country is also the world’s largest banana producer. While production and consumption are very high, Ugandan people also don’t waste any part of the banana plant. They use banana leaves to make roofs and banana fibers to make clothing and handicrafts. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1 tablespoon sesame seeds 1 1/2 cups peeled ripe banana (or 2 small bananas) 1 1/2 cups quartered strawberries 1/2 cup orange slices 1/2 teaspoon ground cardamom 1/2 tablespoon 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 sesame seeds until a fine crumb forms. Add the banana, strawberries, and orange, 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 Spiced Chicken Among some Ugandan people, meat is reserved for special celebrations. It may be chicken or beef, and roasted or grilled. When preparing chicken in Uganda, it’s often flavored with salt and then some pineapple or lemon juice to accelerate the cooking time. Cassava Muffins In addition to banana, other Ugandan staples include cassava, maize, and yam. It’s seen as a reliable and affordable source of carbs. But cassava didn’t arrive in Uganda until the 19th century. Now, the starchy root appears worldwide in several consumable forms, including cassava flour.

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.

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.

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.

Cherry Pesto Recipe INSPIRED BY RUSSIA SW During the 13th century, cherries arrived in Vladimir, a town just over 100 miles from Moscow, Russia. The stone fruit was crossbred with the ground cherry, producing a sweet-sour variation that was then named Vladimir cherry. Vladimir cherries still grow in Russia today. There were five original varieties of Vladimir cherries, and four of those are still cultivated today. Every year, Russians celebrate the Savior of the Cherry Feast Day with games involving everything cherry—cherry-eating contests, shooting with cherry stones, and more. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/4 cup shelled almonds 2 cups sweet cherries, halved and pitted 1/2 cup cubed Brie cheese 1/4 cup sweetened coconut flakes 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 cherries and mash until smooth. Mix in the Brie cheese and coconut. 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 Oatmeal Bars From a very young age, Russians often eat different types of porridge for breakfast. They call it kasha . It’s a hot cereal made with grains such as oatmeal, wheat, millet, as well as either water or milk. In addition to its place on the breakfast menu, kasha is also eaten with cabbage soup or other main dishes. Marshmallows Similar to marshmallows, a common confectionery made in Russia is called zefir . It got its name from the Greek god of the light west wind Zephyr. The light and airy consistency of this sweet is made by whipping fruit and berry purée with suga, egg whites, and pectin or gelatine.

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.

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.

Asparagus Pesto Recipe INSPIRED BY PERU SA DF NF SW 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.

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.

Dozens of unique and delicious pesto recipes, including some that are dairy-free and some that are nut-free. All recipes are categorized as savory pesto or sweet pesto. All Pesto Recipes Asparagus Pesto View More Banana Pesto View More Broccoli Pesto View More Cantaloupe Pesto View More Caper Pesto View More Carrot Pesto View More Cassava Pesto View More Celery Pesto View More Cherry Pesto View More Collard Greens Pesto View More Corn Pesto View More Daikon Pesto View More Eggplant Pesto View More Endive Pesto View More Grape Pesto View More Green Bean Pesto View More Lemon Pesto View More Lemongrass Pesto View More Macadamia Pesto View More Mango Pesto View More Maple Syrup Pesto View More Mushroom & Chia Pesto View More Okra Pesto View More Olive Pesto View More Onion Pesto View More Parsley Pesto View More Passion Fruit Pesto View More Pecan Pesto View More Pickle Pesto View More Pineapple Pesto View More Plum Pesto View More Pumpkin Pesto View More Red Cabbage Pesto View More Rhubarb Pesto View More Rutabaga Pesto View More Spices Pesto View More Spinach Pesto View More Swiss Chard Pesto View More Yam Pesto View More Zucchini Pesto View More DF SW NF SW SW SW SA DF NF SW NF SA SA NF SA SA DF SA DF SW SA SA DF DF NF SA SW SA SA SA DF SW SA SW DF SA NF SA SA NF DF NF SA SA DF SA DF SA DF SA DF DF SA DF SA SA DF DF NF SA DF NF SA DF SA SA SA SA NF SA

Sweet pesto recipes are not what you normally expect when you hear pesto, but they feature fruit to elevate your next homemade sauce. Sweet Pesto Recipes Banana Pesto View More Cantaloupe Pesto View More Cherry Pesto View More Grape Pesto View More DF NF SW SW DF SW SW Lemon Pesto View More Mango Pesto View More Passion Fruit Pesto View More Pineapple Pesto View More SW SW SW DF SW DF Plum Pesto View More SW DF

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.