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.

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.

Spices Pesto Recipe INSPIRED BY MOROCCO SA DF Moroccan dishes feature flavors common among Mediterranean and Arabic cultures. Spices, in particular, take on a very serious role in Morocco. They fill Moroccan markets, and combining spices into unique mixtures has no limit. One commonly used spice blend, called ras el hanout , consists of 27 different spices. Among the most commonly used spices in Morocco are cardamom, cumin, cloves, cinnamon, nutmeg, allspice, chili pepper, paprika, fenugreek, and turmeric. SAVE FOR LATER Makes 1/4 cup Ingredients 1 tablespoon pine nuts 2 cups fresh parsley 2 garlic cloves, peeled 1 teaspoon peeled fresh ginger 2 teaspoons fresh lemon juice 4 tablespoons olive oil 1/2 teaspoon each: salt, cumin, cinnamon, turmeric 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 parsley, garlic, 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 Couscous Salad Couscous is very popular in Morocco due to its simplicity and affordability. It’s common for people to eat couscous on Fridays. This weekly tradition allows families to gather for a feast. During these family feasts, couscous is typically eaten by hand or with a spoon. Lamb and Candied Fruit One of the most common meats eaten in Morocco is lamb. Moroccan lamb has a different taste from Western lamb because of where the sheep store their fat. The most common dish made with lamb in Morocco is called tagine . This dish is sweet and zesty, and is usually made with fruit and nuts.

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.

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.

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.