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.

Rhubarb Pesto Recipe INSPIRED BY CHILE SA DF Rhubarb is a more recent addition to the produce world. One type of rhubarb, gunnera tinctoria , is native to Chile and called nalca there. Some know this species as Chilean prickly rhubarb, recognizing the attributes of the plant’s very large leaves and thorny stem. Rhubarb in Chile is used similarly to that of other areas of the world: the stalks are cooked into jams and other recipes. Before reaching the Americas, rhubarb is believed to be a native plant of Serbia, where it was found growing along a river bank. SAVE FOR LATER Makes 1 cup Ingredients 1/4 cup shelled walnuts 1 cup rhubarb pieces (cut into 1-inch pieces) 1 fennel bulb, chopped 1/2 cup chopped fresh mint 2 tablespoons caramel sauce 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 rhubarb, fennel, and mint, and mash until smooth. Mix in the caramel sauce. 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 Chili Chile vs. Chili: The two, though different by the single final vowel, are not at all related. Chile with an “e” is a South American nation that runs along the Pacific Ocean. On the other hand, chili with an “i” is a stew made with ground beef, beans, tomatoes, and chili peppers. Sopaipillas Sopaipilla is a fried pastry and a Chilean tradition since as early as 1726. There is no right or wrong time to eat them, and people in Chile enjoy them topped with chili pepper sauce, mustard, or ketchup. When eaten for dessert, sopaipillas are served with a caramel-like sauce.

Travel the world with pesto recipes. Explore 40 different countries across the globe while discovering new ways to make pesto. Travel the World with Pesto Peru Uganda France Armenia Cyprus India Mozambique Korea Russia Southern U.S. South Africa Japan New Zealand Belgium Georgia New York Myanmar Malaysia Australia Thailand Canada Mayan Ethiopia Egypt Iran Greece Puerto Rico Midwest Fiji Brazil Croatia Native American Spain Chile Sweden Morocco China Nigeria Switzerland Italy

Cherry Pesto Recipe INSPIRED BY RUSSIA SW During the 13th century, cherries arrived in Vladimir, a town just over 100 miles from Moscow, Russia. The stone fruit was crossbred with the ground cherry, producing a sweet-sour variation that was then named Vladimir cherry. Vladimir cherries still grow in Russia today. There were five original varieties of Vladimir cherries, and four of those are still cultivated today. Every year, Russians celebrate the Savior of the Cherry Feast Day with games involving everything cherry—cherry-eating contests, shooting with cherry stones, and more. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/4 cup shelled almonds 2 cups sweet cherries, halved and pitted 1/2 cup cubed Brie cheese 1/4 cup sweetened coconut flakes 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 cherries and mash until smooth. Mix in the Brie cheese and coconut. 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 Oatmeal Bars From a very young age, Russians often eat different types of porridge for breakfast. They call it kasha . It’s a hot cereal made with grains such as oatmeal, wheat, millet, as well as either water or milk. In addition to its place on the breakfast menu, kasha is also eaten with cabbage soup or other main dishes. Marshmallows Similar to marshmallows, a common confectionery made in Russia is called zefir . It got its name from the Greek god of the light west wind Zephyr. The light and airy consistency of this sweet is made by whipping fruit and berry purée with suga, egg whites, and pectin or gelatine.

Pesto recipes are the best way to add flavor, try new ingredients, and learn about cultures from around the world. Pesto Recipes View all Explore dozens of different pesto recipes all at once. View More Dairy-free No cheese or other dairy products in these pesto recipes. View More Nut-free These pesto recipes are perfect for those with nut allergies. View More Savory Savory pesto recipes make great additions to any meal or snack. View More Sweet Find your favorite fruit in these sweeter pesto recipes. View More DF NF SW SA

Nut-free pesto recipes are created for people with nut allergies. These pesto options feature seeds or other ingredients. Nut-Free Pesto Recipes Banana Pesto View More Broccoli Pesto View More Carrot Pesto View More Corn Pesto View More DF NF SW NF SA NF SA NF SA Daikon Pesto View More Mushroom & Chia Pesto View More Okra Pesto View More Olive Pesto View More DF NF SA SA NF DF NF SA NF SA Red Cabbage Pesto View More Rutabaga Pesto View More Spinach Pesto View More DF NF SA DF NF SA NF SA

Cassava Pesto Recipe INSPIRED BY MOZAMBIQUE SA DF Cassava, or sometimes known as yuca, is a starchy root used to make common food items like flour and tapioca. It was introduced to Africa by Portuguese traders from Brazil during the 16th century. In Mozambique, cassava is one of the most important starches. Cassava is not only an important source of energy in Mozambique. Worldwide, hundreds of millions of people rely on cassava as their primary food staple. SAVE FOR LATER Makes 1 1/2 cups Ingredients 1/3 cup shelled cashews 1/2 cup peeled and cubed yucca root 2 yellow bell peppers, seeded and chopped 1 1/2 teaspoons cumin seeds (or 1 teaspoon cumin powder) 2 tablespoons fresh oregano 3 tablespoons 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 cashews until a fine crumb forms. Add the yucca, bell peppers, and cumin, 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 Tomato Cobbler Cassava is used to make tapioca, which is processed into many forms, including flakes and pearls. Tapioca pearls are often used to help bind the filling in pies and cobblers. In addition to cassava’s important role in Mozambique, cornmeal is another starch popular in Mozambican cooking. Watermelon Ceviche Claiming over 1,500 miles of the African coastline, Mozambique’s cuisine offers plenty of seafood. One common recipe is a seafood stew made with clams in a peanut sauce. Another popular dish is shrimp prepared in the style of peri-peri —a Portuguese word—highlighting the influence of Portugal.

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.

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