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.

Caper Pesto Recipe INSPIRED BY CYPRUS SA Capers are the edible flower buds of a bush that thrives in the hot and dry climate of Mediterranean countries like Cyprus. Their harvesting is laborious. One by one, capers are picked by hand due to their delicate nature. They are then sorted by size, and dried or brined. Capers are a very old commodity. They likely originated in western and central Asia, and there’s mention of them on clay tablets dating back nearly 5,000 years ago. SAVE FOR LATER Makes 1 cup Ingredients 1/4 cup shelled almonds 3 cups baby arugula 3 tablespoons capers, plus 4 teaspoons liquid from jar 1/2 cup freshly grated Parmigiano Reggiano cheese 1 tablespoon fresh lemon juice 2 tablespoons extra virgin 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 almonds until a fine crumb forms. Add the arugula and capers, 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 Feta Dip On the island of Cyprus, halloumi is recognized as the national cheese. But feta could be just as easily found and enjoyed, and it hails from its neighbor and friend Greece. Feta is a versatile cheese used as a garnish or as the main ingredient, much like halloumi. Sheftalia In Cyprus, sheftalia is a barbecued street food. Its name comes from the Turkish word for kebab. One theory claims the dish got its name from a street vendor who is credited for having invented it.

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.

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.

Daikon Pesto Recipe INSPIRED BY JAPAN SA DF NF Daikon is also known as Japanese radish or true daikon. It’s a white radish, and its name literally means great root in Japanese. People in Japan find many culinary uses for the root vegetable—from pickling, simmering, or drying daikon to grating it into a soy sauce. Grated daikon is another common way people in Japan eat this root vegetable. It usually accompanies fish dishes, and it’s also used as a condiment to enhance the flavor of dishes like udon and soba noodles. SAVE FOR LATER Makes 1 1/2 cups Ingredients 2 cups cubed daikon radish 2 scallions, chopped 1/4 cup chopped fresh dill 2 tablespoons fresh lemon juice 2 tablespoons honey 2 tablespoons soy sauce Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the daikon, scallions, and dill 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 Sushi Stack Alongside the cultivation of rice 2,000 years ago, the Japanese were crafting sushi . The first version developed as a means to preserve fish using fermented rice. Centuries later, people started to eat fish and rice together. Edamame The first documented reference to edamame was made in the 13th century. And it can be found in a Japanese monk’s thank you note written to his parishioner, who gave the monk a gift of these pod-enclosed soybeans. Today in Japan, edamame is a popular snack.

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.

Green Bean Pesto Recipe INSPIRED BY NEW YORK SA A native of New York, Calvin Keeney earned the title Father of the Stringless Bean during the mid-19th century when he developed a bean that was less tough and fibrous. He tended over 6,000 acres of peas and beans, and also developed 19 different types of snap beans. Calvin Keeney’s accomplishments in the bean world climaxed when Burpee Seeds commercially released a stringless green pod in 1894. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/2 cup shelled almonds 2 cups fresh green beans cut into 1-inch pieces 1/2 cup freshly grated Parmigiano Reggiano cheese 2 garlic cloves, peeled 1 tablespoon Dijon mustard 3 tablespoons sesame oil 2 tablespoons water 1/4 teaspoon 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 almonds until a crumb forms. Add the green beans, Parmigiano Reggiano cheese, 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 Reuben Pizza New York pizza is known for its crust. And the Reuben sandwich is a staple in New York delis. But unknown is how this sandwich got its name. It could have been New York restaurant owner and German immigrant Arnold Reuben. Or it could have been Reuben Kulakofsky in Omaha, Nebraska. Chef Salad The chef who invented the Chef Salad is debatable. Some say it was Chef Diat. Others say Chef Seydoux or Chef Roser. But all three chefs worked in New York hotels during the 20th century, making the salad's geographic origin pretty clear.

Cantaloupe Pesto Recipe INSPIRED BY ARMENIA DF SW In the 16th century, cantaloupe seeds made their way from Armenia to an Italian town near the capitol Rome called Cantalupo. The melon was then named after that town. More recently, fruits like cantaloupe are key ingredients in Armenian kitchens. While Italians are proud that their town Cantalupo inspired a fruit’s name, it was the French who actually called them cantaloup , whose English version is cantaloupe. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/4 cup pine nuts 2 cups 1-inch cantaloupe pieces 1/4 cup fresh tarragon 1 tablespoon pomegranate juice 1/2 tablespoon fresh 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 pine nuts until a fine crumb forms. Add the cantaloupe 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 Fruit Leather Nanny candy, which is also called bastegh , is a fruit leather common in Armenia. It’s made with pureed fresh fruit, baked at a low temperature, and then cut and rolled. The tradition of cooking fruit leather at home began with Armenians and Persians when they realized they could preserve fruit this way. Orzo Pilaf Pilaf is an Armenian staple. It’s an easy-to-prepare, grain-based dish that’s flavored with meat, vegetables, or fruits. Rice and bulgar are the traditional grains used as the base in this dish.

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.

Onion Pesto Recipe INSPIRED BY IRAN SA The oldest known cultivation of onions dates to about 7,000 years ago. Some believe this bulb vegetable first grew in Iran. Thereafter, onion cultivation spread fast since onions are easy to grow as well as adaptable to different soils and climates. Since onions naturally leave little to no trace for archaeologists to dig up, the precise origins of these vegetables are unknown. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/4 cup shelled walnuts 2 cups quartered sweet onion 1/2 cup fresh mint 1/4 cup blue cheese 1/2 cup butter beans, rinsed and drained 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 walnuts until a fine crumb forms. Add the onion and mint, 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 Roast Beef Pinwheels As a whole, kebabs (or kabobs) encompass various meat dishes that originated in the Middle East. One type of kebab popular in Iran is kebab koobideh , or kobida . This meat kebab is made with ground lamb or beef and mixed with chopped onions. Another kebab variation is the shish kebab . Naan Bread Naan is the word for bread in Iran. It also refers to a specific type of bread that Persians enjoy with cheese or butter. Traditionally, this flatbread is oven-baked and stuffed with some type of meat.