A Conversation with Jessica Paholsky, Author of Once Upon a Pesto

Most cookbooks are organized around a cuisine, an ingredient, or a type of meal. Jessica Paholsky's Once Upon a Pesto is organized around an idea, and it's one that changes the way you think about cooking. The book is part culinary guide and part cultural travelogue, inviting readers on a journey around the world through the lens of pesto. We talked with Paholsky about how the idea came together and what pesto can teach us about the world.

The spark came shortly after Paholsky began working as a videographer at one of the magazines published by Rodale, Inc. She started thinking about what was missing from the cookbook market and what unique angle she could bring. Her own background provided plenty of material. In college at Penn State, she studied communications, photography, the Italian language, and international studies, and she spent time abroad in Mexico, Italy, and Cuba. For her honors thesis at Penn State's Schreyer Honors College, she even produced a short documentary in Italy about extra virgin olive oil. Pesto, another iconic Italian food, felt like a natural next chapter.

Then came the moment that transformed the project. While researching pesto's origins, Paholsky discovered that the word comes from the Italian verb pestare, meaning "to crush" or "to grind," the same root that gives us the pestle in mortar and pestle. "My whole notion shifted when I realized pesto isn't a recipe, it's a process," she says. "Take any ingredient from anywhere in the world, apply the pesto process, and discover flavors and traditions worldwide."

That insight became the heart of the book. Once Upon a Pesto features forty homemade pesto recipes inspired by forty countries, plus two ways to use each one, for a total of 120 internationally inspired recipes. Along the way, readers get glimpses of global cultures and food history.

For Paholsky, the book is about more than dinner. "My main mission with Once Upon a Pesto is for everyone to have access to an experience of cultural immersion without leaving the comfort of their home," she says. Her background in photography and journalism made writing and photographing the book feel natural.

The biggest surprise of the project? Realizing how narrowly most people think about pesto. "It was eye-opening to realize how much we limit pesto's potential by associating it so strongly with just one variation," she says. Basil and pine nuts are delicious, but they're only the beginning.

Asked for a favorite unconventional creation, Paholsky points to her Maple Syrup Pesto, inspired by Canada. "The star ingredient is maple syrup, which is unique because most pesto recipes are centered around an herb, vegetable, or fruit," she explains. She uses it in a Bacon Monkey Bread and a Rum Milkshake, recipes that nod to Canadian culture and its iconic maple leaf.

She also has a clever suggestion for using pesto beyond pasta: popcorn. Instead of a pre-seasoned bag, she recommends popping plain kernels on the stovetop and tossing them with her Okra Pesto, inspired by Ethiopia. "It's a two-ingredient snack that's surprisingly sophisticated," she says. It's a perfect example of the book's playful spirit. Once you understand the process, familiar foods become a canvas for global flavors.

For aspiring authors hoping to turn their own unique idea into a book, Paholsky offers three words of advice: stay passionate, patient, and persistent. "It doesn't happen overnight," she says. "Be committed to your end goal even when things get tough, and seek out trustworthy reviewers to give you honest feedback so you can perfect your work."

It's a fitting message from an author whose book is all about experimentation. Great ideas, like great pestos, often come from being willing to try something new.

Once Upon a Pesto by Jessica Paholsky is available now in paperback and hardcover.