Once Upon a Pesto features pesto recipes, food history, international stories, and cultural tales. Jessica Paholsky, the founder, combines cooking and travel to entertain and educate visitors and followers. HOME Taste and travel from home. Pesto as a Process PESTARE (Ital. verb ) to grind or crush Based on its etymology, pesto is a process. From the Italian verb pestare , we get the words pesto and pestle. Mortars and pestles were among the first tools used to make pesto. About Pesto & You RECIPES FOR EVERYONE Once Upon a Pesto is a new way of thinking—pair flavors and textures with creativity and flexibility on a global scale. With this approach, you'll master pesto-making and discover worldly uses for pesto recipes. Customize pesto with your favorite ingredients. Whether you live dairy free or have a nut allergy, you can make and enjoy pesto. This adaptable sauce also allows you to make the most of regional and seasonal produce. There are many pesto-possibilities! BROWSE PESTO RECIPES Pesto & the World TRAVEL THE GLOBE WITH NEW RECIPES The most common pesto, pesto Genovese, comes from Genoa, a town in northwestern Italy. Its main ingredient is basil because the herb grows abundantly there and pesto is one way to put it to use. This solution is universal—take a local common ingredient and apply the pesto process. BEGIN YOUR PESTO JOURNEY Pesto & Me PESTO PRO - JESSICA PAHOLSKY Hi! I'm the creator of Once Upon a Pesto. A storyteller at heart, I was born with a passion for creativity, from painting, drawing, and writing to dancing and playing musical instruments. I believe food, like each form of art, is a global language. My mission with Once Upon a Pesto is to ignite your senses, take you around the world through food history and provide recipes you'll love. How did I become the "Pesto Pro?" After traveling to more than a dozen different countries, experiencing cultures, and expanding my language skills, I was inspired to share that awe and excitement with you. While pesto is most well known for its association with Italy—the country in which I spent most of my time abroad—it's so much more than basil and pine nuts. Through the pesto process, we can travel, learn, cook, and enjoy countless recipes. Featured In To play, press and hold the enter key. To stop, release the enter key. VIEW ALL FEATURES Hover over end tiles to scroll left or right Contact onceuponapesto@gmail.com Reach out to learn more about my work, inquire about collaboration opportunities, and explore the world of pesto with me. Enter Your Name Enter Your Email Enter Your Subject Enter Your Message SEND Thanks for reaching out!

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.

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.

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.

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.

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.

Lemongrass Pesto Recipe INSPIRED BY MALAYSIA SA DF Lemongrass is a common ingredient in Malaysia. As its name suggests, the grass-like herb has the flavor and aroma of lemon. The tender, white part closest to the stem is often thinly sliced and eaten raw with salads or cooked in simmered dishes. But along with ginger, lemongrass has also been considered medicinal in Asian cultures. In the world of medicine, lemongrass is used to treat digestive issues, high blood pressure, the common cold, aches, and exhaustion. Please consult your physician before using lemongrass in these ways. SAVE FOR LATER Makes 1 1/4 cups Ingredients 1/4 cup shelled unsalted peanuts 2 small peaches, pitted and sliced 1 tablespoon chopped ginger 1 tablespoon chopped lemongrass 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 peanuts until a fine crumb forms. Add the peaches and ginger, and mash until smooth. Mix in the lemongrass 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 Kuih Puffs Kuih , or kuih-muih in plural, is bite-sized food in Malaysia. The word, which is pronounced kway, encompasses cakes, confections, and more. Most kuih-muih are sweet and eaten as dessert, but some are savory. Shrimp Satay Satay , or sate in Malay, is most akin to the kebab. It’s made with meat threaded onto a wooden skewer that’s then grilled over a fire and served with a peanut sauce in Southeast Asian countries like Malaysia. Both Malaysia and Thailand claim this dish as their own.

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.

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.

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.

Rutabaga Pesto Recipe INSPIRED BY SWEDEN SA DF NF Rutabaga comes from the Swedish dialect and means short root. A cross between turnip and cabbage, this root vegetable is commonly called swede because it was first raised during the late Middle Ages in this Scandinavian nation, where citizens are also referred to as swedes. Another name for rutabaga is Swedish turnip, indicating not only the root’s origin but also that Swedish people are some of the only frequent eaters of rutabaga. SAVE FOR LATER Makes 2 cups Ingredients 2 cups cubed rutabaga, cooked in 1 tablespoon olive oil for 15 minutes 1 medium golden delicious apple, chopped 2 tablespoons fresh rosemary 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 cup water Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, mash the rutabaga, apple, and rosemary 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 Sweet Buns Kanelbullar , a popular bakery item in Sweden, are cinnamon buns made with a cardamom dough, orange flavoring, and crunchy sugar. They’re not usually overly sweet despite their English name. Swedish Tuna Balls Smörgåsbord is a Swedish culinary tradition that includes köttbullar . These Swedish meatballs are made with ground meat and herbs, but swedes also eat fish balls called fiskbullar . With a coastline about 2,000 miles long, fish and the process of preserving fish are traditions in Swedish culture.

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