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

In the crowded world of cookbooks, few stand out with both originality and depth of storytelling. Once Upon a Pesto, a debut cookbook that’s equal parts culinary guide and cultural travelogue, does just that—inviting readers on a globe-spanning journey through the lens of pesto. At the heart of this flavorful collection is the author, a seasoned communicator and avid traveler whose background in photography, journalism, and international studies has given her the perfect palette for a fresh kind of food narrative. We sat down with Jessica  to explore the origins of her work, her creative process, and what pesto can teach us about the world.

Can you tell us a bit about yourself and what inspired you to write Once Upon a Pesto?

The idea for Once Upon a Pesto came shortly after I started my role as a videographer at one of the magazines under the parent publishing company Rodale, Inc. It was a dream of mine to publish a book, and soon I narrowed that down to a cookbook. I spent a lot of time thinking about what was missing in the market and what unique angle and experiences I could bring to it. I thought about my college studies in communications, photography, Italian language, and international studies; my experiences abroad in Mexico, Italy, and Cuba; and my prior role working at a teen travel company. Part of my time in Italy was spent producing a short documentary about extra virgin olive oil, which served as my honors thesis for the Schreyer Honors College at Penn State University. Using the platform of another renowned Italian food item, pesto became the central theme for my cookbook, complemented by glimpses of global cultures and food history that would allow me to nestle storytelling alongside my recipes. With 40 homemade pesto recipes and two ways to use each pesto, Once Upon a Pesto touts 120 internationally inspired recipes.

What was the “aha” moment when you realized pesto could be the central theme of a book?

When I was digging into the origins of pesto, that's when my curiosity led me back to my studies of the Italian language. Pesto is a noun that comes from the Italian verb pestare, which means “to crush” or “to grind.” The “aha” moment was realizing pesto isn't a recipe, it's a process. The same verb, pestare, is how we get the name for the mortar and pestle, the first tool used to make pesto. My whole notion of publishing a cookbook went from excitement to extraordinary fascination because this idea of “pesto as a process” meant the possibilities were endless. Take any ingredient from anywhere in the world, apply the pesto process, and discover flavors and traditions worldwide.

How did your background influence your approach to writing this book?

With degrees in photography and journalism, writing and photographing for a book didn’t give me any pause; it was another way to express my passions beyond my career in communications and marketing. I find joy in crafting narratives and visuals and making those media digestible to others. With a storytelling approach, Once Upon a Pesto isn’t like other cookbooks. Woven throughout each chapter are bite-sized stories about ingredients, traditional dishes, and people from around the globe. The 40 chapters are grouped into four sections, and each section captures the variety and uniqueness that exists in four different regions of the world. While my creativity in storytelling blossoms in the book’s pages, the organization of regions and recipes reveals my left brain also at work. Another part of my background—travel for academic and professional reasons—also is key in my approach. My main mission with Once Upon a Pesto is for everyone to have access to an experience of cultural immersion without having to leave the comfort of their home. By paging through the recipes and stories in the book, readers can explore the world far and wide, tasting what makes each place and people so special.

Pesto is usually associated with basil, but your book explores 40 variations. What was the most surprising discovery you made about pesto during your research?

When people think of pesto, they almost always assume it’s pesto Genovese, or basil pesto, which is the most well-known variety. This came up not only in my research but also in my observations of restaurant menus and conversations about my in-progress cookbook. I became all the more surprised with each time pesto was assumed to be that one type (basil pesto). With my research on pesto, I found myself frequently sharing with others about how pesto isn’t a specific list of ingredients; it’s a process. To drive the “pesto as a process” concept home, think of mashed potatoes, a classic comfort dish that requires both words (“mashed” and “potatoes”) for anyone to correctly know what dish you mean. If “mashed” appeared on a menu, you wouldn’t know if it were mashed carrots, mashed cauliflower, or mashed anything else. Similarly, pesto could be made with basil, sun-dried tomatoes, or other ingredients, but most people immediately envision basil, Parmesan, and pine nuts when they hear “pesto.” It was eye-opening to realize how much we limit pesto's potential by associating it so strongly with just one variation and simplifying a multi-word food item into just one word.

Were there any historical or cultural stories that really stood out while researching different pestos?

While researching different ingredients, food traditions, and cultures for my cookbook, several fascinating stories stood out. First of all, there are some ingredients or iconic recipes that were created completely by accident: endive, crêpes, and brownies. Another theme in my research is foods with mismatching names and origins; Swedish meatballs have roots in Turkey while Swiss chard originated in the Mediterranean. Lastly, I’m always intrigued by the evolution of foods, particularly produce that can be found in multiple colors throughout history—from purple carrots in India to yellow tomatoes in Europe. All of these (accidents, misunderstandings, and color variances) highlight the fact that you should always be prepared to expect the unexpected, even when it comes to food.

Do you have a favorite unconventional pesto from the book?

When I think about “unconventional,” my mind goes to my Maple Syrup Pesto, which is inspired by Canada. The star ingredient is maple syrup, which is unique because my other pesto recipes are centered around an herb, vegetable, or fruit. The main ingredient by volume in my Maple Syrup Pesto recipe is acorn squash, a mild-flavor option compared to other, sweeter winter squashes. I use the pesto in Bacon Monkey Bread and a Rum Milkshake. Together, these recipes shed light on Canadian culture, foods that may be misunderstood in their origins related to Canada, and this country’s iconic symbol—the maple leaf.

If you could have dinner with any historical figure and serve them one pesto from your book, who would it be and why?

I would enjoy having dinner with the ancient Egyptian pharaoh King Tut. With all the items that have been discovered in his tomb, it would be fascinating to explore his short but highly influential life and the culinary traditions of ancient Egypt from his vantage point. Although my Olive Pesto is inspired by Egypt and nods to the presence of olive branches in King Tut’s tomb, I would serve him my Rhubarb Pesto. Rhubarb is a more recent addition in the world of food, so it would be interesting to see King Tut’s reaction to such a modern ingredient. Rhubarb Pesto is also one from the “Americas” section of my book. In King Tut’s time, North and South America were unknown lands, so I would love to see where that conversation would lead. What would he think of this undiscovered part of the world? Would he believe it really exists? Would it change the way he went about his leadership? This meal would be an opportunity to share the timelessness of food across centuries and cultures while bringing together flavors of the New World and an ancient historical figure.

What’s one unexpected way people can use pesto beyond pasta?

I cannot argue that pesto pasta isn’t a classic and the most widely known use of pesto, but there are so many other ways to add it to your day. Once Upon a Pesto proves that through breakfast dishes, drink recipes, main entrées, soups, salads, sides, and snacks. I want to focus here on snacks, and specifically popcorn. Instead of using a pre-seasoned bag and tossing it in the microwave, you get flavor and adventure by cooking plain kernels on the stovetop and, when done, tossing them in my Okra Pesto, which is inspired by Ethiopia. It’s that simple, but did you ever expect a two-ingredient snack to be so sophisticated? Try this—or any other pesto—the next time you find yourself wanting to snack on popcorn.

If you were to write another book about a different food theme, what would it be?

I’d love to dive into the world of fermentation. Fermented foods are not only delicious but are also deeply rooted in history, culture, and the science of food preservation. Just like pesto, fermentation is a process that makes the most of local ingredients. Similar to Once Upon a Pesto, this cookbook would explore fermented foods around the world, showcasing how different cultures have used the process to enhance flavors, preserve food, and even boost health. From kimchi in Korea to sauerkraut in Germany, each fermented food has a unique history and impact on the culture so familiar with it. The theme of “fermentation as a process” would carry through, highlighting how fermentation, like pesto, can be as much about creativity and experimentation as it is about tradition.

Do you have any upcoming events or promotions?

My publisher and I continually seek opportunities with local and regional media outlets, including digital, print, and TV, to share the book and exciting updates about it. Stay tuned for more special promotions and events by following Once Upon a Pesto on social media.

What advice would you give to aspiring authors who want to turn a unique idea into a published book?

It wasn’t long ago that I was an “aspiring” author. With my promotion to “published” author, I can say with confidence, the journey is rewarding. If you have a unique idea, stay passionate, patient, and persistent and you, too, can transform it into a published book. It doesn’t happen overnight; you’ll need to dedicate a lot of thought, attention to detail, and time to fully developing and executing your vision. It’s crucial to be committed to your end goal, even when things get tough. Also, be sure to seek out a range of resources and trustworthy reviewers to give you inspiration and honest feedback so you can perfect your work.

How can readers connect with you and follow your work?

In addition to my website, Once Upon a Pesto has a presence on several social media platforms: Instagram, Facebook, TikTok, X, and Threads. I encourage anyone to reach out to me on social media or via email to ask questions or share their own travel and pesto experiences. I love connecting with others, learning from them, and inspiring global exploration together.