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.

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!

Macadamia Pesto Recipe INSPIRED BY AUSTRALIA SA Australia is one of the world’s leading producers of macadamia nuts, and they are native to different areas of this country. These nuts got their name from John Macadam, the Scottish-Australian chemist who studied them. It takes macadamia trees seven to ten years until they begin producing nuts, and harvesting is usually done by hand. Australia doesn’t dominate the food world like other nations, but an important contribution the country made was the macadamia nut. It was discovered by British colonists in Queensland, Australia in 1857. SAVE FOR LATER Makes 1 cup Ingredients 1/3 cup shelled unsalted macadamia nuts 1 cup chopped fresh chives 2 cups watercress 1 garlic clove, peeled 1/2 cup shredded cheddar cheese 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 macadamia nuts until smooth. Add the chives, watercress, and garlic. Mash until incorporated. Add the cheddar cheese 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 Kanga-root Roasted Vegetables Kangaroo is the national animal of Australia, where kangaroo meat is served in many restaurants. However, kangaroo meat is not as widely available as expected, and even less common outside of Australia. On the other hand, various vegetables grow well in the temperate regions of the country. ANZAC Biscuits ANZAC stands for the Australian and New Zealand Army Corps, which operated during World War I. While overseas in Europe, ANZAC soldiers received care packages that included sweet biscuits baked by their wives back home. Made without eggs, these biscuits could sustain a longer shelf life.

Plum Pesto Recipe INSPIRED BY CROATIA DF SW The world’s largest producers of plum are the countries of former Yugoslavia, including Croatia. In fact, several traditional Croatian recipes incorporate this stone fruit. Some examples include meat stews, plum and cheese dumplings, jam for pastries, and even spirits. Plums have a long and interesting history. It’s been said they were domesticated in China more than 2,000 years ago. In his writing, Confucius, the great Chinese philosopher, praised the fruit. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/2 cup shelled walnuts 3 medium-sized plums, quartered and seeded 1/2 teaspoon cardamom 1/8 teaspoon ground cloves 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 plums 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 Stone Fruit Salsa Nearly every city in Croatia has its own outdoor market, or pazar , where locals and tourists shop. In the summertime, these local food hubs feature fruits like berries, apricots, peaches, plums, cherries, and melons. Walnut Swirl Bread In Croatia, povitica is a dessert made for Christmas and Easter. It’s a sweet bread made with pastry dough rolled out very thin, coated with a groundnut paste, and then folded into a loaf pan. Its name comes from the Slovenian word that means to wrap in. The tradition of making povitica is centuries old.

Asparagus Pesto Recipe INSPIRED BY PERU SA 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.

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.