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

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.

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.

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.

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.

Passion Fruit Pesto Recipe INSPIRED BY PUERTO RICO DF SW In Puerto Rico, passion fruit is known as parcha . It's often used in juices, ice cream, and pastries. The fruit, found in many other tropical countries, consists of a rind that encases about 250 seeds, which are each surrounded by membranes of an acidic juice. The name passion fruit dates back to the fruit’s origins in South America, particularly in Brazil. The passion fruit flower appeared in religious drawings, and priests saw them as symbols for Christ’s Passion. SAVE FOR LATER Makes 1 cup Ingredients 1/2 cup shelled cashews flesh of 3 passion fruit 1/2 cara cara orange with rind, plus 1 tablespoon juice 3/4 cup chopped fresh basil 1/2 teaspoon ground ginger 1 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 cashews until a fine crumb forms. Add the passion fruit, cara cara orange, 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 Caribbean Coleslaw with Mango Cabbage is one of the most widely used vegetables in Latin American countries. Mango is also a popular ingredient in Puerto Rican cooking. Even though mango is not indigenous to the island nation, mango trees line Puerto Rico’s roadsides, sometimes growing up to 40 feet tall. Piña Colada In 1978, Puerto Rico named the piña colada its national beverage. The drink is said to have been first concocted in 1954 by Ramón Marrero, who then personally served the cocktail for the next 35 years while he bartended at a hotel in San Juan, the capital of Puerto Rico.

Grape Pesto Recipe INSPIRED BY GEORGIA SW Georgia is a nation that straddles Europe and Asia. The country boasts over 450 grape varieties among its roughly 500 acres of vineyards. A significant number of Georgia’s grapes are used in winemaking, a process that began there over 8,000 years ago. In addition to accounting for almost 20 percent of the world’s total grape varieties, Georgia also grows endangered vines that are not grown anywhere else. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/3 cup shelled walnuts 2 cups red seedless grapes, rinsed and pat dry 2 tablespoons fresh rosemary 2 oz goat cheese 2 tablespoons honey 1 tablespoon red wine 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 grapes and rosemary, 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 Eggplant Rolls Eggplant rolls are traditionally served at Georgian feasts, called supra . They’re made of eggplant slices filled with a blend of garlic and walnuts. The dish is usually served with other vegetable starters. Churchkhela Sweets in Georgia are usually made with sugar, nuts, and fruit. Churchkhela , for example, is a traditional Georgian candy that traces its roots to the Caucasus region. The main ingredients are grape must, nuts, and flour.

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.

Pumpkin Pesto Recipe INSPIRED BY NATIVE AMERICANS SA Pumpkins are part of the squash family. Well before the pilgrims arrived in North America, pumpkin was a staple in Indian diets, with uses ranging from soups to desserts. And both the flesh and seeds of pumpkin were important parts of their meals. Native Americans introduced pumpkin and other foods to immigrants in the 1500s when they arrived in North America. Pumpkin is said to have originated in North America. Its name comes from a Greek word meaning large melon. SAVE FOR LATER Makes 2 cups Ingredients 1/4 cup shelled pecans 2 cups pumpkin puree (fresh or canned) 1/4 cup (or 2 ounces) cream cheese 2 tablespoons maple syrup 1/2 teaspoon ground cardamom 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 pumpkin 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 Stuffed Turkey Meatloaf Poyha is a Cherokee tribe recipe similar to meatloaf. It traditionally calls for venison. However, turkey stands out as an important protein source for Native Americans, who started raising turkeys for food about ten centuries ago. Cranberry Nasaump Nasaump , sometimes simply called samp , is a traditional Wampanoag dish made with dried corn, local berries, and nuts. Like porridge, it's boiled until thick. The traditional Wampanoag recipe uses fresh berries and nuts.

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.

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