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.

Read and watch Once Upon a Pesto in the news. Various media feature stories about its creator, Jessica Paholsky, and how she came up with the brand and dozens of pesto recipes. Press Features Greet Magazine Author Feature ( p 24-25) Traveling Globally, Working Locally with Communications Pro and Food Blogger Hershey Photographer Evolves into the Princess of Pesto (p 14) World Kitchen: Once Upon a Pesto Best o' Pesto: Once Upon a Pesto reveals unique... Penn State alumna takes people around the globe... Photography alum uses her love for pesto to create... Sun Country Savories: Once Upon a Pesto Good Day PA! Author Spotlight: Jessica Paholsky "Once Upon a Pesto" Guest Interview with Jessica Paholsky, Once Upon a Pesto ( p 21) 3 Pesto-Perfect Recipes for Summer How to Make the Most of Homemade Pesto How Study Abroad Inspires: Entrepreneurship... Make Valentine's Day memories from the comforts... Pesto website a pathway to other worlds A Day in the Life with Jessica Paholsky Mapping My Dominos: From Umbra Institute to Once Upon a Pesto ( p 68-74) "Talk of the Town" Newsmaker Interview with Laura LeBeau Allinfoodz Podcast: Once Upon a Pesto 4 Global Pesto Recipes Global Alumna Spotlight: Jessica Paholsky Good Day PA!: Once Upon a Pesto Hershey resident creates "Once Upon a Pesto" Special Pesto Feature: Jessica Paholsky

Celery Pesto Recipe INSPIRED BY KOREA SA DF Celery has been cultivated since ancient times. The oldest cultivated form of celery is leaf celery, which traces its roots to East Asia. Common uses of celery in the East Asian region of Korea include salads and kimchi , a popular fermented ethnic food. Celery gained popularity in the late 19th century when methods for growing the vegetable improved. At the same time, celery became available at moderate prices. SAVE FOR LATER Makes 1 1/4 cups Ingredients 1/2 cup shelled peanuts 2 cups chopped celery (or 3 stalks) 1/4 cup chopped scallion (or 1 stalk) 2 garlic cloves, peeled 1 hard-boiled egg, peeled 1 tablespoon sesame 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 peanuts until a fine crumb forms. Add the celery, scallion, 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 Korean Egg Roll Egg rolls in Korean cuisine are much different from Chinese egg rolls. The Korean egg roll is literally egg cooked in a thin layer, like a crêpe, and then rolled. It’s also similar to an omelet in that it’s flavored with various mix-ins. Millet Burgers In Korea, millet has been an important ancient grain since about 3500 B.C. While rice is Korea’s most common grain, many Korean rice dishes mix in millet. Millet is also eaten as a breakfast porridge.

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.

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.

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.

Carrot Pesto Recipe INSPIRED BY INDIA SA NF Carrot farming is an important part of the economy in India. And they’re not all orange. In the 10th century, carrots in India were actually purple. The root vegetable not only varies in color, but also in its use. Some Indian dishes use carrots with rice, and others with salads or desserts. Orange carrots may have originated in Holland during the 16th century when various colors of carrots were hybridized together to produce the orange version we know well today. SAVE FOR LATER Makes 2 cups Ingredients 1/4 cup sesame seeds 2 cups carrots (cut to 1-inch pieces, boiled, drained, and completely cooled) 1 tablespoon fresh ginger, chopped 1/4 cup nonfat Greek yogurt 1 teaspoon curry powder 3 tablespoons vegetable 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 sesame seeds until a fine crumb forms. Add the carrots and ginger, 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 Ramen Salad In India, a popular snack is Maggi instant noodles. Top Ramen is another brand of instant noodles in India. This is interesting when you look at the history of cooking in India where every meal was made from scratch. Instant food was something new to Indian culture. Coconut Barfi Barfi is a no-bake, milk-based confectionery in India. Its name comes from the Persian word barf, which means snow. Barfi comes in many shapes and flavors, but the most classic of all is coconut.

Eggplant Pesto Recipe INSPIRED BY NEW ZEALAND SA DF In New Zealand and other English-speaking nations, eggplant is also known as aubergine. In the 18th century, Europeans named this oblong purple vegetable eggplant because it grew in hues of yellow and white, and it was the size of a goose egg. Eggplant is believed to have originated in India, where it stills grows wild. As international trade routes opened, the vegetable was introduced to Europe and other parts of the world. SAVE FOR LATER Makes 2 cups Ingredients 1/4 cup shelled raw cashews 3 cups cubed eggplant, cooked in 1 tablespoon olive oil for 10 minutes 1/4 cup chopped pitted green olives 1/4 cup fresh sage 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 cashews until a fine crumb forms. Add the eggplant and olives, and mash until smooth. Mix in the sage 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 Afghan Biscuits Afghan biscuits, made in New Zealand, are bite-sized, leavening-free cookies traditionally made with cornflakes and cocoa powder, topped with icing, and garnished with a half of a nut. There are other meanings for the word Afghan, too, including a person from Afghanistan and a knitted blanket. Breakfast Sausages In New Zealand, sausage sizzles are a popular community event where sausages are grilled or barbecued and then served in sliced bread or a hot dog roll. The event can be free or a fundraiser for a local community organization, like public schools.

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

Maple Syrup Pesto Recipe INSPIRED BY CANADA SA DF The maple leaf is almost synonymous with Canada, from its image and name to the byproduct of its tree. In terms of the maple leaf image, Canada’s flag shows it big, red, and central. The maple leaf image was also used in 1868 on the coat of arms of both Quebec and Ontario. In terms of the name, “The Maple Leaf Forever” is the title of a Canadian song that became English-speaking Canada’s unofficial anthem. And last but not least, Canada produces about three-quarters of the world’s pure maple syrup. Maple syrup production began in Canada when indigenous people taught European settlers techniques to harvest sap during the 18th century. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/4 cup shelled pecans 2 cups peeled and cut raw acorn squash 1/4 cup 100% pure maple syrup 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 teaspoon vanilla 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 acorn squash 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 Bacon Monkey Bread In Canada, there’s no such thing as Canadian bacon. The term is used because when there was a shortage of pork in the United Kingdom during the 19th century, pork was imported from Canada. Canadian bacon is made from the lean eye of the loin while other bacon comes from the pig's belly. Rum Milkshake One of Canada’s most popular alcoholic drinks pairs rum and maple syrup with mulled wine. This drink, called Caribou, is often served at Quebec’s Winter Carnival. Not too far away, Nova Scotia is considered rum country. Distilling rum actually preceded building ships in this maritime province.

Lemon Pesto Recipe INSPIRED BY MYANMAR SW Lemons are thought to have originated in Burma, which is known as Myanmar today. They were found growing wild and appeared to be a cross between bitter orange and citron. In the 2nd century, the citrus fruit made its way to Europe, Africa, and other Asian nations. When lemons reached Rome, Italy, they were considered quite rare. The wealthy used them for decoration as well as medicine for curing ailments such as nausea and sea sickness. SAVE FOR LATER Makes 1 1/4 cups Ingredients 1/4 cup shelled pistachios 1 cup fresh blackberries 1/2 medium lemon, ends removed and cut in half 1/4 cup unsweetened coconut flakes 2 tablespoons ricotta cheese 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 pistachios until a fine crumb forms. Add the blackberries, lemon, and coconut. 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 Bamboo Shoots Salad Shrimp and bamboo shoots are key foods in Myanmar’s economy and culture. Shrimp farming is an important industry along the country’s more than 1,800 miles of coastline. Meanwhile, bamboo shoots are popular among Myanmar’s markets. Tapioca Pudding In Myanmar, moh let saung is a dessert similar to tapioca pudding. It’s made with coconut milk and sago. Sago is a starch that comes from palm trees, and sometimes tapioca is used in its place as it’s another form of starch—starch from cassava.

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 .