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.

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

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.

Pesto recipes are the best way to add flavor, try new ingredients, and learn about cultures from around the world. Pesto Recipes View all Explore dozens of different pesto recipes all at once. View More Dairy-free No cheese or other dairy products in these pesto recipes. View More Nut-free These pesto recipes are perfect for those with nut allergies. View More Savory Savory pesto recipes make great additions to any meal or snack. View More Sweet Find your favorite fruit in these sweeter pesto recipes. View More DF NF SW 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

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.

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.

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.

Pineapple Pesto Recipe INSPIRED BY BRAZIL DF SW Pineapple is said to be indigenous to the area that is today Brazil. Brazilian natives then spread the fruit throughout South and Central America. Pineapple acquired the nickname anana , which means excellent fruit. Nowadays, Brazil is one of the leading producers of pineapple, which is eaten year-round there. When Christopher Columbus traveled to the New World a second time in 1493, he and his crew discovered anana . They ate the pineapple they found, noting its semblance to a pinecone and its texture comparable to an apple. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/3 cup shelled Brazil nuts 2 cups cut fresh pineapple 1 cup fresh basil 1 teaspoon vanilla 1 teaspoon fresh lime juice 1/8 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 Brazil nuts until a fine crumb forms. Add the pineapple 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 Citrus Ribs At a Brazilian steakhouse, also known as a churrascaria , rounds and rounds of meat that’s been cooked over a barbecue are served. The dining experience reflects the fireside roasts that gaúchos of southern Brazil had centuries ago. Coffee Flan Pudim , or pudding in English, traditionally calls for milk, eggs, and sugar. This dessert is by far the most popular in Brazil, and the most popular drink in the nation is arguably coffee. Not only is Brazil among the top coffee consumers in the world, the country is also one of the leading global coffee producers.

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.

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

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.